Chicken Pot Pie - cooking recipe

Ingredients

2 cans (10 3/4 oz.) cream of potato soup
1 (16 oz.) can Veg-All, drained
2 c. cooked, diced chicken
1/2 c. milk
1/2 tsp. pepper
2 (10-inch) pie crusts

Preparation

Combine first five ingredients.
Spoon into an unbaked pie crust.
Top with the remaining crust; crimp edges to seal.
Cut slits in top crust for steam to escape.
Bake at 375\u00b0 for 40 to 45 minutes.
Let set for 10 minutes before serving.