2 pie crusts (fold out)
1 can cream of mushroom soup
Chopped up chicken or roast beef
1 pkg. frozen, mixed vegetables
1 c. milk
1 can chicken or beef broth

Mix everything in pot (except pie crust) and bring to a boil. Cook about 5 minutes more. Cut pie crust into strips. Put strips on bottom of baking dish. Pour 1/2 of mixture on top. Put more strips on top of mixture and pour the rest of mixture. Make a criss-cross pattern on top of pie. Bake in preheated 375 degree oven for 35 or 45 minutes or until top crust is golden brown. Serve while hot. (If cooked too soon before serving, the crust will soak up the juices and it will be dry.) Fix pie ahead and cook 45 minutes before serving.