Boil chicken breasts in a large pot and add 2 boullion cubes to flavor.
In a bowl combine 2 cans Cream of Chicken soup, 1 C water, 3 Tbspn. Sour Cream.
Add mixed vegetables, cut up chicken pieces, 1/2 tspn salt and cheese (optional) to the cream mixture.
Place pie crust dough in dish, add mixture and cover with remaining pie crust dough. Cut slits in the top of the crust.
Bake for 35-45 minutes at 375*
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