Quick and Easy Chicken Pot Pie

• 2 pillsbury pie crusts
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 (10 1/2 ounce) can cream of celery soup
• 1 (10 1/2 ounce) can cream of chicken soup
• 2 -3 boneless chicken breasts
• 1 (14 1/2 ounce) can Veg-All
• 1 (8 ounce) can evaporated milk
• salt and pepper

1. Place one pie crust in a casserole dish and bake for 10 minute set aside.
2. season chicken breast with salt and pepper and boil until done.
3. drain and shred chicken into bite size pieces.
4. in large bowl mix all soups,milk and undrained veg-all together.
5. add chicken and pour into prepared casserole dish.
6. place pie crust on top pinch together to seal and vent the top with a fork.
7. bake in pre-heated oven (350 degrees) until crust is golden.
8. approximately 20 minute.

cream of mushroom soup, cream of celery soup, cream of chicken soup, chicken breasts, vegall, milk, salt

Taken from www.food.com/recipe/quick-and-easy-chicken-pot-pie-371478 (may not work)