Chicken Pot Pie Ii

• 1 whole chicken, cooked or 3 to 4 cans chicken
• 1 can cream of celery soup
• 1 can cream of chicken soup
• 1/2 can milk (measure with soup can)
• 2 Tbsp. butter
• several dashes poultry seasoning
• 2 pkg. pie crust (total 4 pie shells)
• any vegetables you prefer (peas, carrots, cauliflower, etc.)

1. De-bone chicken and cut into smaller pieces or use canned chicken.
2. Mix all ingredients together in a medium pot and bring to a boil.
3. Place 2 pie crusts on a foil-lined large cookie sheet and pour mixture into crusts, dividing amounts evenly.
4. Top with remaining pie crusts.
5. Cut a slit at the top of each crust.
6. Bake at 350u0b0 for 35 to 45 minutes or until tops are brown.
7. Leftovers heat up well in microwave!

chicken, cream of celery soup, cream of chicken soup, milk, butter, poultry seasoning, pie crust, vegetables

Taken from www.cookbooks.com/Recipe-Details.aspx?id=454338 (may not work)