1 pkg. frozen pie pastry (Pillsbury double crust)
2 cups cooked chicken, cut up (about 1 lb.)
1 (16 oz.) bag frozen mixed vegetables
1 (10 oz.) can cream of mushroom soup
1 (10 oz.) can cream of chicken soup
1/2 can water (use empty soup can)

Thaw pie dough as package says. Preheat oven to 350°F. Mix the soups together, add 1/2 can water.

In a large bowl mix chicken with frozen vegetables and 3/4 of soup mix. Place pie crust in 8 or 9-inch pie pan. Add contents of bowl mixture. Add top crust, cut in slits to vent steam.

Bake at 350°F for 35 minutes or until golden brown on top. Save extra soup to top leftover pot pie for next day.

Submitted by: Gaf