2 deep-dish pie crusts
1 pkg. boneless chicken breast
1 can cream of chicken soup
1 can cream of celery soup
1 can Veg-All, drained

Cook chicken. Cool and chop. Mix chicken with cream of celery and cream of chicken soups and the Veg-All. Put mixture into pie crust. (I use Pillsbury pie crust that comes 2 to a box in the dairy section.) Put other pie crust on top. Pinch crust together.

Bake 45 minutes to 1 hour at 350°F.