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Ingredients
- 2 (9-inch) pie crusts
- 1 (10 oz.) can cream of chicken soup
- 1 (5 oz.) can boned chicken
- 1 (4 oz.) can mushrooms
- 1 (16 oz.) can Veg-All
Method
- Line a 9-inch deep-dish pie plate with one unbaked crust. Drain vegetables, chicken and mushrooms.
- Mix all ingredients and season lightly with salt, pepper or any favorite seasonings.
- Pour into pie pan and top with remaining pie crust.
- Pinch edges together.
- Slit the top crust in a few places and bake at 375° for about 45 minutes or until golden brown and bubbling.
