4 C cubed cooked chicken
3 C veggies of your choice (you can use canned or frozen, I prefer a bag of frozen mixed veggies)
1 can cream of chicken soup
1 can cream of potato soup
1/2 C milk
1 refrigerated pie crust
Boil or brown the chicken until cooked through. Combine cooked chicken with vegetables, soup, and milk in a large mixing bowl. Divide the mixture between two 9” pie plates. Unroll pie crusts on top of mixture and trim, seal, and flute the edges. Cut four slits into the top of the crusts. Bake, uncovered, at 350 for 25-30 minutes, or until crust is golden. You may have to cover the edges with foil during the last 10 min or so to prevent from burning.
You can serve both, or cover and freeze one for up to 3 months. To reheat the frozen pie, let thaw 24 hours in the fridge. Bake at 400 for the first 10 minutes, then bake at 350 for around 35 minutes or until golden.
Serve with mashed potatoes and warm bread. Yum yum!