1 box Pillsbury pie crust
1 can cream of chicken soup
1 can cream of potato soup
1/2 c. milk
3 to 4 chicken breasts, cooked and shredded
1 c. carrots, parboiled
1 c. peas
1 c. corn

In a 9-inch pie plate, flour bottom of pan and put pie crust in. Poke vent holes in crust bottom with fork. In a large bowl, mix chicken soup, potato soup, 1/2 cup milk, shredded chicken and vegetables. Pour mixture into pie crust. Top with second pie crust and trim edges to fit. Poke vent holes in pie top.

Bake at 400°F for 45 minutes or until crust is brown.