2 cans (10 3/4 oz. each) cream of potato soup
1 (16 oz.) can of mixed vegetables, drained
2 c. cooked, diced chicken (ham or tuna)
1/2 c. milk
2 pie crusts (9 inch)

Combine soup, vegetables, meat and milk. Pour into pie crust. Cover with top crust. Pinch together to seal. Slit top crust. Bake at 375 degrees for 40 minutes.