Mom'S Chicken Pot Pie - cooking recipe

Ingredients

1 pastry for double-crust pie (with top and bottom)
2 (14 1/2 ounce) cans Veg-All, drained
1 (14 1/2 ounce) can of drained peas (whichever you like best) or (14 1/2 ounce) can corn (whichever you like best)
1 (10 ounce) can canned chicken
1 (10 ounce) can cream of chicken soup (condensed)
3 tablespoons margarine

Preparation

Preheat oven to 400.
Mix veg-all, extra vegetable, cream of chicken, and chicken.
Put mixture into pie shell.
Dot mixture with pea-sized dots of margarine.
Cover with 2nd pie shell, cut holes in for steam release.
Bake until crust is brown, approximately 30 minutes.