Chicken Pot Pie

• 1 (16 oz.) can Veg-All
• 1 c. cream of chicken soup
• 2 boneless chicken breasts, chopped
• 1 chicken bouillon cube
• poultry seasoning to taste
• savory to taste
• pepper to taste
• 2 pie crusts (1 for top and 1 for the bottom)

1. Preheat oven to 350u0b0.
2. Poke holes in bottom pie crust and bake 10 minutes.
3. Drain Veg-All juice into saucepan and set vegetables aside.
4. Add bouillon cube, spices and chicken chunks.
5. Bring to a boil, reduce heat and simmer on low until chicken is cooked.
6. Add cream of chicken soup and simmer about 3 minutes until soup softens and blends.
7. Remove from heat and add Veg-All vegetables. Stir slightly.
8. Empty into bottom pie crust.
9. Roll out 1 pie crust between wax paper (for the top).
10. Put top on pie and poke holes in it.
11. Bake until top crust is desired brownness.

vegall, cream of chicken soup, chicken breasts, chicken, poultry seasoning, pepper, pie crusts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=578113 (may not work)