chicken pot pie

2 (10 oz) cans Campbell's Cream of Chicken Soup or
Campbell's Chicken or Turkey Pot Pie Soup
2 (about 9 oz) packages frozen mixed vegetables, thawed
2 cups cubed, cooked chicken
1 cup chicken broth combined with 2 tablespoons flour
2 Pillsbury pie shells

Preheat oven to 400°F.
Mix soup, vegetables, chicken, and broth. (The mixture should be sort of thick.) Place in pie shell.

Bake for 35 minutes until golden. (Cover pie edge if it begins to brown too quickly).