3 to 4 c. cooked, chopped chicken
2 cans cream of chicken soup, undiluted
1/2 c. milk
1 sm. can peas & carrots
Pie crust for 2 layers

Set oven to 450 degrees. Mix chicken, soup, milk and vegetables. Place 1/2 of mixture in a deep dish pie plate. Cover with enough pie crust to "hide" the chicken mixture and prick crust with fork. Bake 8 to 10 minutes or until crust looks done. Add remaining mixture and top with 2nd pie crust, fluting edge and pricking with fork. Bake 8 to 10 more minutes or until crust is brown. Serve with salad and fruit.