2 refrigerated rolled pie crusts
1 can of cream of chicken soup
1 can of cream of celery soup
1-2 cups cooked chicken
1 cup of frozen mixed veggies
Directions:
-set out crust until room temperature.
-line a deep dish pie plate with one crust.
-mix soups, chicken, and veggies in bowl.
-pour mixture into pie crust
-cover mixture with other pie crust.
-crimp sides of crust.
-cut small slits in top of crust.
-bake at 350* until brown; about 30 minutes.
