Chicken Pot Pie

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

  1. Preheat oven to 425.
  2. Thaw pie crusts if frozen. Lightly grease a pie dish. Place one of the pie crusts in the bottom of the pie dish.
  3. 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.
  4. Bake at 425 for approximately 30 minutes or until crust is nicely browned.
  5. Enjoy!

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