Ingredients:
1 lb cooked chicken, cut into bite-size chunks
1 (15 ounce) cans Veg-All
1 (10 3/4 ounce) cans cream of celery soup
1 (2 count) packages pillsbury refigerated pie crusts
Directions:
Pour about half the juice off the Veg-all.
Mix together soup, Veg-all, and chicken.
Put mixture into the pie crust.
Use second pie shell for top crust.
Cook at 375 F for 30-35 minutes, until crust is golden brown.
Servings: Serve
Time preparation: 10 min.
Time total: 45 min.