Chicken Pot Pie - cooking recipe

Ingredients

2 cans cream of potato soup
1 (16 oz.) can Veg-All, drained
2 c. cooked chicken, diced
2 (9-inch) pie crusts (I use Pillsbury ready-made)
1 egg, slightly beaten

Preparation

Combine first 3 ingredients.
Put in pie crust.
Cover with second crust.
Crimp edges to seal.
Slit top crust and brush with the eggs.
Bake at 375\u00b0 for 40 minutes.
Cool for 10 minutes.