1 pkg. Pillsbury refrigerated pie crusts
salt and pepper to taste
1 can cream of celery soup
1 can cream of chicken soup
3/4 c. milk
2 c. frozen veggies (mixed)
3 c. shredded cooked chicken (I use already cooked, Louis Rich brand)

Heat oven to 425°F. Prepare pie crusts as directed. Use 9 x 10-inch glass pie pan. Heat soup and milk until creamy. Add salt and pepper. Add chicken and thawed mixed vegetables. Mix well. Remove from heat and spoon into crust. Top with second crust. Seal edges; flute. Cut slits in several places in top crust.

Bake at 425°F for 30 to 40 minutes or until crust is brown. Let stand 5 minutes before serving.

Serves 6.