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QUICK CHICKEN POT PIES

2 pkg. frozen deep dish pie shells (NOTE: A total of 4 shells)
1 can chicken broth
2 whole chicken breasts, boned and skinless
1 tbsp. chopped onion
1 tbsp. chopped parsley
1 lg. bag frozen mixed vegetables
1 can Campbell's Cream of Celery soup
1 can Campbell's Cream of Chicken soup
1 can Campbell's Cream of Mushroom soup

Defrost pie shells. Cook chicken breasts and onion in broth. When tender, drain off broth. In large bowl, add chicken, onion, parsley, vegetables and soup. Mix well. Put half the mixture into one pie shell. Invert other pie shell to make a top for the pie. Seal edges with a fork and brush top with beaten egg. Make slits in top crust. Repeat with other pie shells.
Bake 1 hour or until golden in 350 degree oven. Let pie settle for 15 minutes before serving.
NOTE: Pie wedges can be reheated in microwave oven for approximately 1-2 minutes.
Yields: 2 pies.