Veg-All Pot Pie - cooking recipe

Ingredients

2 cans cream of celery soup (substitute only cream soup)
16 oz. can Veg-All, drained
1/2 c. milk
1/2 tsp. black pepper
2 (9-inch) pie crusts
1 egg, beaten (optional)
2 c. cooked, diced chicken

Preparation

Combine soup, Veg-All, milk, chicken and pepper.
Spoon into pie crust.
Cover with top crust and crimp edges to seal.
Slit top crust and brush with egg, if desired.
Bake at 375\u00b0 for 40 minutes.
Cool 10 minutes.
Serve.