1 package pie crusts
1 29-oz. can Veg-All
1 14-oz. can of chicken (or equivalent amount of rotisserie chicken, shredded or cut up)
1 can cream of chicken soup
1 can cream of celery soup
- Preheat oven to 425.
- Thaw pie crusts if frozen. Lightly grease a pie dish. Place one of the pie crusts in the bottom of the pie dish.
- In a bowl, mix together the Veg-All, chicken, and cans of soup. Pour mix into the pie dish. Place top pie crust on top and pinch it together with the bottom crust at the edges. Poke a few holes in the top to allow steam to release while cooking.
- Bake at 425 for approximately 30 minutes or until crust is nicely browned.