2 deep dish pie shells
1 1/2 - 2 c. cubed chicken breasts, boneless & skinless
2 cans cream of potato soup
1 can Veg-all vegetables, drained

Brown chicken cubes, stir in 2 cans of soup and drained Veg-all. Mix well. Pour into one pie shell, top crust in 2nd pie shell. Cut slits in top crust. Bake at 375 degrees until crust is golden brown, about 40 minutes.