2 c. cooked diced chicken
1 can Veg-All
1 can cream chicken soup
2 prepared frozen pie crusts (9-inch deep-dish)

Mix chicken, vegetables and soup together in bowl. Pour into pie crust. Top with other pie crust. Make 2 to 3 slits in top crust and press edges together.

Bake at 425°F for 20 minutes, until light brown.