1 (5 oz.) can chicken
1 (16 oz.) can Veg-All, drained
1 can cream of chicken soup
1/2 c. milk
1/4 tbsp. pepper
2 pie crusts

Break chicken up well. Add soup, undiluted. Add drained vegetables, milk and pepper. Combine well. Spoon into pie crust. Use remaining crust to top with. Bake at 400 degrees for 20-25 minutes.

To make with lowfat ingredients:

1 can 98% fat free chicken
Healthy Request cream of chicken soup
Use skim milk or 2%

If you like lots of vegetables, drain a small can of green peas or stringbeans or whatever vegetable you prefer.