2 deep dish frozen pie crusts
1 can cream of chicken soup
1 can Veg-All, drained
2 chicken breasts, cooked and cubed
Salt
Pepper
1/4 c. milk

Skin and cook chicken breasts. Drain and let cool in refrigerator. Once, cooled, pull chicken from bone and cut into bite size pieces. Drain Veg-All. Add chicken and soup to Veg-All. Salt and pepper to taste. Add milk. Mix thoroughly. Dump into the bottom of pie crust. Use the top crust to cover. Prick top with fork. Pinch edges together. Bake at 375 degrees for 1 hour.