1 lb. cooked boneless chicken breast
2 cans Veg-All, drained
2 cans cream of chicken soup
1/2 tsp. poultry seasoning
1 (4 oz.) pkg. shredded Cheddar cheese
1 pkg. 2 crust Pillsbury pie crust

Mix all ingredients together. Set aside. Place one crust into a 9-10 inch glass pie pan. Pour in chicken filling. Place the other crust over filling. Press bottom and top crust together, cut 2-3 slices in top crust to allow steam to escape while baking. Preheat oven to 375 degrees. Bake pot pie for one hour or until brown and bubbly.