6 chicken thighs (or whichever part you prefer)
1 sm. can Veg-All
1 can cream of chicken soup
1 c. sour cream
2 Pillsbury Ready Pie Crusts

Prepare bottom crust in pie plate. Mix together chicken, Veg-All, cream of chicken soup, and sour cream. Pour into pie crust. Top with second crust. Flute edges and punch holes in top with fork. Bake in a preheated 350 degree oven for 45 minutes covering the edges with aluminum foil. Remove foil and bake 10 minutes or until golden brown.