3 tbsp. butter
1 sweet green pepper
1/2 to 1 onion
1 can each - cream of chicken soup, creamy chicken-mushroom
1/2 can milk
1 can chicken broth
1 whole, boiled, diced chicken
1 sm. jar pimentos
2 sm. cans Veg-All
Poultry seasoning

Dice pepper and onion and saute in butter. Add soups, milk and broth. Add chicken, pimentos and Veg-All. Let cool. Make double crust pastry and pat in oblong pan. Fill bottom pastry with mixture and top with other pastry. Flute edge and slit top of crust. Bake at 425 degrees until brown on top.