Lisa's Quick and Easy Chicken Pot Pie from

Here's what you'll need:
1-29 oz can Veg-all
1-12 oz can chicken
1 can of cream of chicken or cream of celery
1 box Pilsbury pie crusts
salt and pepper to taste
Drain out most of the liquid from the Veg-all.  After cutting off the lid place the lid on top to hold in the veggies and turn the can over to drain over the sink.  Place the Veg-all, chicken, and soup in a medium bowl.  Stir until combined.  Add salt and pepper to taste.
Place one pie crust in a pie pan.  Scoop in the filling.

Place second pie crust on top.

Bake in a 425 degree preheated oven for 45 to 50 minutes or until golden brown.  Cover the edges with foil or a pie shield to keep from burning.