Chicken Pot Pie IV

1 recipe pastry for a 9 inch double crust pie

1 carrot, chopped

1 head fresh broccoli, chopped

2 boneless chicken breast halves, cooked and chopped

1 (10.75 ounce) can condensed cream of chicken soup

⅔ cup milk

1 cup shredded Cheddar cheese

½ teaspoon salt

Preheat oven to 425 degrees F (220 degrees C).

Steam carrots and broccoli in a covered pot for 3 minutes, until slightly tender but still firm.

In a large bowl, mix together carrots, broccoli, chicken, soup, milk, cheese, and salt. Spoon mixture into pastry-lined 9 inch pie pan and cover with top crust. Seal edges and cut steam vents in top.

Bake in preheated oven for 30 minutes, until golden brown.