1 pkg. refrigerated pie crusts (2 crusts)
1 can Veg-all vegetables
1 lb. chicken breast
1 can cream of chicken soup
1 tsp ground black pepper

Preheat oven to 350°F. Slice chicken breast into thick 2-inch slices or chunks, depending on your preference. Cook in skillet until fully cooked. Set aside.

While chicken is cooking, take refrigerated pie crust from refrigerator and set box on counter to warm for a few minutes for easier unrolling and use. Can be baked in either 8-inch round pan or pie plate (smaller pan results in thicker, more generous servings).

Spray baking container of choice with non-stick spray. Unroll one pie crust, and fit into baking container, leaving a slight overlap on edges. Prick crust with fork a few times.

Combine cooked chicken, can of cream of chicken soup, can of Veg-all, and pepper, mix to combine. You can add more vegetables of your choice if you want to, and can also use precooked chicken strips for a shortcut. The pre-made piecrusts have sufficient salt for flavor.

Place chicken mixture into pan with one pie crust. Cover with second pie crust, crimping edges and trimming where needed. Use small knife to cut 3-4 slits in top. You can cover edges with foil or silicon protectors to prevent burned edges.

Bake at 350°F for 30-45 minutes until crust is browned. Remove from oven and let rest for about 10 minutes prior to serving.

Submitted by: Debbie