Ingredients:
2 cups cooked chicken, cut into bite sized chunks
2 (10 1/2 ounce) cans cream of potato soup
1 (16 ounce) bags frozen mixed vegetables or 2 (15 ounce) cans Veg-All
2 pie crusts ( top and bottom)
salt and pepper
Directions:
Mix soup, chicken, vegetables and seasoning.
Put bottom pie crust in 9 inch baking dish.
Add the mixture.
Top with top pie crust and pinch.
Bake at 375F for 45-60 minutes until heated through.
(You will probably have leftover mixture — I usually make an extra crust and make a mini-pot pie in a large ramekin.).
Servings: Serve
Time preparation: 15 min.
Time total: 75 min.