Chicken Pot Pie

• 10 ounces cooked chicken, chopped
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 (10 1/2 ounce) can cream of chicken soup
• 2 (28 ounce) cans Veg-All, drained (or 3 small cans)
• 4 teaspoons chicken base
• 2 pie crusts (Large Batch Crust Recipe)
• paprika
• dried parsley flakes

1. Mix first 4 ingredients in large mixing bowl.
2. Stir chicken base in 3 teaspoons of water.
3. Microwave for 20 seconds.
4. Stir chicken base into chicken mixture, mix well.
5. Roll out first pie crust and place in sprayed 11"x9" baking dish.
6. Pour chicken mixture into pie crust.
7. Roll out second pie crust and place on top of filling.
8. Seal edges by rolling down both crusts together around sides.
9. Cut two slits one inch apart in center of pie,.
10. Spray top with pam, then sprinkle with paprika and parsley flakes.
11. Bake at 350* for 75 minutes or until golden brown.
12. Remove from oven and place in a microwave (thats off) to cool for 1 1/2 to 2 hours.

chicken, cream of mushroom soup, cream of chicken soup, chicken base, pie crusts, paprika, parsley flakes

Taken from www.food.com/recipe/chicken-pot-pie-359375 (may not work)