2 (12 oz.) cans premium white chunk chicken (Swanson)
2 cups frozen vegetables (your choice)
2 (10 oz.) cans any creamed soup (Campbell's)
either a single or double pie crust (homemade or Pillsbury)

Preheat oven to 350°F. Prepare the pie crust and baking or casserole dish (I used a 9x13-inch casserole dish, but any size dish is fine) and set aside.

Cook the frozen vegetables according to package instructions, accept only cook them until they are cooked through, but not quite tender; maybe about 5 minutes or so, but not completely cooked since the oven will take care of that for you.

When the vegetables are done, drain the water off of them. Pour the vegetables, soup, and chicken (also drained) into a large mixing bowl, season to taste with any or all of your favorite seasonings; mix these ingredients together. Set this to the side.

When everything is mixed really well, pour the vegetable mixture into the casserole (or baking) dish over the bottom crust. Then add the second crust on top (if you have one, if not that's okay).

Bake at 350°F for about 30 to 35 minutes or until the crust is a nice golden brown. Serve and enjoy!

Submitted by: Tracy Glynn Williams