4 c. cooked, diced chicken
1 can cream of chicken soup
1 to 2 cans mixed vegetables, drained
Favorite recipe for 2 crust pie dough

Combine first 3 ingredients and heat to boiling point. Put 1 layer of pie crust in bottom of a 9 x 12 inch baking dish or casserole. Pour in the chicken mixture. Top with second pie crust dough. Cut vents in top of crust to let steam escape. Bake at 400 degrees until mixture is hot and bubbly and pie crust is nicely browned 45 to 50 minutes.

NOTE: For a variety add 1 can of mixed vegetables and 1 can of peas, both drained. Also the chicken broth can be thickened with a small amount of cornstarch and used instead of the chicken soup.