2 cups shredded chicken (I like using a Rotisserie chicken)
1 can cream of chicken soup
1 can cream of mushroom soup
1 large can Veg-all or 2 regular size cans (or about 2 cups frozen mixed veggies)
2 frozen pie crusts
Salt and pepper (optional) - you will need a little salt if you use frozen veggies
Instructions
Preheat oven to 350 degrees F. Place one of the pie crusts in the oven as it's preheating and you're preparing the mixture (about 10 minutes so you cut some of the doughy-ness...poke bottom of crust with a fork to let it ventilate)
Mix the chicken, soups, and veggies together in a bowl. Add salt and pepper if desired
Pour mixture into the slightly baked pie crust
Top that with the other pie crust upside down so bottom of crust is on top. Pinch the sides together a bit to secure the top crust to the bottom. Poke some holes in the top with a fork to let air ventilate.
Bake for 50 minutes - 1 hour, until dough is cooked through and golden brown
Recipe by Joyfully Prudent at http://joyfullyprudent.com/easy-chicken-pot-pie-recipe/