2 Cans Cream of Potato Soup
1 Can Veg-all, drained OR 15oz Mixed Vegetables (extra can be used if desired)
2 Cups Cooked Chicken, diced (extra can be used if desired)
½ Cup Milk
¼ teaspoon Pepper
2 – 9” Frozen Pie Crusts
Place one pie crust in bottom of pie pan.
Combine Soup, Veg-all, Chicken, Milk and Pepper and spoon into prepared pie crust.
Cover with top crust, crimp edges to seal, slit top crust.
Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.
Cooking Instructions: Thaw. Bake at 375 degrees for 40 minutes, or until golden brown. Cool 10 minutes before serving.