1 can cream of chicken soup
1 (13-16 oz.) can Veg-All, any variety - or any type of mixed vegetable
1 box ready made 2 crust pie dough
1/2 c. milk
1 (9 inch) pie pan

Put bottom of crust (room temperature) in pie pan. In separate bowl, mix cream of chicken soup and 1/2 cup of milk until mixed. Drain can of Veg-All and add to soup mixture, breaking up chicken into smaller pieces. Stir.

Put soup mixture into pie pan over crust. Spread to edges. Place top crust on top. Cut off extra dough hanging over edge of pie pan. Crimp edge of pie dough (top to bottom) all around edge.

Make about 6 slits with a knife on top. Put foil around edge of top edge of crust so it will not burn. Remove foil in the final 5-10 minutes of cooking. Remove when top crust is lightly brown. Oven at 450 degrees. Cooking time: varies 20-30 minutes. Don't over cook!