Chicken Pot Pie - cooking recipe

Ingredients

1 (16 oz.) can Veg-All
1 c. cream of chicken soup
2 boneless chicken breasts, chopped
1 chicken bouillon cube
poultry seasoning to taste
savory to taste
pepper to taste
2 pie crusts (1 for top and 1 for the bottom)

Preparation

Preheat oven to 350\u00b0.
Poke holes in bottom pie crust and bake 10 minutes.
Drain Veg-All juice into saucepan and set vegetables aside.
Add bouillon cube, spices and chicken chunks.
Bring to a boil, reduce heat and simmer on low until chicken is cooked.
Add cream of chicken soup and simmer about 3 minutes until soup softens and blends.
Remove from heat and add Veg-All vegetables. Stir slightly.
Empty into bottom pie crust.
Roll out 1 pie crust between wax paper (for the top).
Put top on pie and poke holes in it.
Bake until top crust is desired brownness.