Chicken Pot Pie - cooking recipe

Ingredients

2 cups cooked chicken breast, diced
1 - 15 oz. can Veg- All mixed vegetables
1 can (small) cream of chicken soup
1 can cream of chicken mushroom soup (or cream of celery soup)
2 Pillsbury fold-out pie crusts

Preparation

Cook chicken (reserve a little broth if needed). Cut into small pieces when cool. Mix in big bowl with mixed vegetables (liquid too) and both cans soup. Thaw pie crust to room temperature. Place one crust in bottom and up sides of 9 x 13 x 2 inch pan. Pour in mixture. Top with other crust. Bake at 350\u00b0 for 30 - 45 minutes or until golden brown.