Name: Kelly Isaacs Base: Landstuhl Regional Med Center Recipe: 1 lb bonelss chicken breast 2 Tbsp butter (divided) 1/2 tsp salt 1/2 tsp dried thyme 1 pkg (16 oz) frozen vegetables (thawed and drained) 1 can (10 3/4 oz) condensed cream of chicken soup 1/3 cup dried white wine (optional) 1 refridgerated pie crust (1/2 of a 15 oz pkg room temp) 1. Remove skin from chicken and discard. Cut into 1 inch pieces. Preheat oven to 425 degrees. Melt 1 Tbsp butter in broil proof skillet over high heat.Add chicken, sprinkle w/ salt and thyme. Cook and stir 1 minute. 2. Reduce heat to med-low, stir in vegetables, undiluted soup and wine. Simmer 5 minutes. 3. While soup is simmering, unwrap 1 pie crust. Using small cookie cutter, a few designs in the crust to allow steam to escape. 4. Remove chicken from heat, top w/ pie crust. Melt remaining butter, brush pie crust with melt butter, arrange cut outs on the crust if desired. 5. Bake 12 minutes. Turn over to broil, 4-5 in from heat source until golden brown. Serve immediately.