1 lb. chicken breast tender, boneless
2 cans sliced potatoes, drained
1 can Veg All drained
2 jars (12 oz.) chicken gravy
2 complete pie shells (top and bottom)

Cook chicken tenders in frying pan with small amount of oil or "Pam". Slice chicken into bite size pieces and distribute between the two pie shells. Add 1 can potatoes to each pie shell. Split Veg All between both pie shells. Pour one jar gravy over each pie shell filling it. Bake at 400 degrees until top crust. Cover with top crust slightly browned.