1 can cream of chicken soup
1 can cream of mushroom soup
3/4 c. milk
2 c. cooked chicken, diced
1 1/2 c. frozen peas & carrots
1/2 c. celery, diced

Prepare bottom pie crust. Place in a 9 inch pan, pressing around bottom and edges. Combine canned soups and milk in saucepan. Place over low heat, stir until smooth and simmer for 2 minutes. Add chicken and vegetables. Pour into pie shell. Prepare top pie crust and place on pie, crumbling edges and pricking top with fork to allow steam to escape. Bake at 350 degrees for 50 minutes or until nicely browned. Place thin strips of aluminum foil around edges of pie crust during baking to prevent edges from burning. Yield: 4 servings.