Chicken Pot Pie
by Christi

2 frozen Pillsbury Deep Dish Pie Crusts
1 large can chicken (you can use two leftover chicken breasts too if you shred them)
1 can Veggie All or Mixed Veggies
1 can Cream of Potato Soup
1 can Cream of Chicken Soup

Preheat oven to 350 degrees. Take pie shells out of the freezer to slightly thaw. One crust will be used as the top and it is easier to get out of the pie tin if it is thawed slightly. Mix chicken, soups, and veggies. Add mixture to one pie shell and top with the second shell. Cut a few slits in the top shell. Cook at 350 for 45 minutes to an hour, until crust is golden brown. ENJOY!

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