4 c. cooked chicken (about the meat from 1 chicken; I most usually use the split breast)
2 cans Veg-All, rinsed
1 can cream of chicken soup
1 can cream of celery soup
1 can milk (use the soup can for the measure)

Mix and put in an 11 x 13 baking dish. Top with 1 package of Pillsbury pie crust from the dairy section. I use a small biscuit cutter and lap it but it will still be vented.

Bake at 350°F to 375°F about 45 minutes or until brown and bubbly.