Homemade Chicken Pot Pie - cooking recipe

Ingredients

1 can Veg-All, drained
1 can cream of chicken soup
1 can cream of mushroom soup
10 to 12 oz. cooked chicken, cut up
1 double pie crust (Pillsbury crust, folded in box)

Preparation

Preheat oven to 350\u00b0.
Fold together in a bowl the Veg-All, cream of chicken and cream of mushroom soups and chicken.
Spray a 9-inch pie pan lightly with Pam.
Unfold the first crust in place. Be sure to pierce the unbaked pie shell several times with a fork and then pour in the Veg-All, soup and chicken mixture.
Place the second pie crust on top.
Flute edges and pierce with fork.
Bake at 350\u00b0 for 45 minutes or until brown.