Busy Day Chicken Pot Pie

2 (9 inch) deep dish pie shells

2-3 cooked chicken breast halves or canned chicken

3-4 cups frozen or canned/drained vegetables (peas, carrots, corn, etc)

1 (2.8 ounce) can French fried onion rings

2 (11 ounce) cans 98% fat free cream of chicken soup

1/4 teaspoon salt

Preheat oven to 375 degrees. Prick bottom of pie shell all over with fork. Bake , uncovered, for 10 minutes. Combine chicken, vegetables, onion rings, soup and salt. Fill bottom of pie shell with mixture. Place second pie shell on top. Prick with fork. Bake for 40 minutes. Makes 6 servings.

445 calories/serving (using