Jonelles Chicken Pot Pie

• 2 whole Refrigerated Pie Crusts
• 2 cups Chicken, Cooked And Shredded
• 1 can (10.75 Oz. Can) Cream Of Potato Soup
• 1 can (10.75 Oz. Can) Cream Of Chicken Soup
• 1 can (15 Oz. Can) Veg-All, Drained
• 1 cup Milk
• 1 dash Garlic Salt
• 1 dash Pepper (I Add Quite A Bit)

1. Roll out the bottom layer pie crust in a deep pie dish.
2. In a large bowl, mix all ingredients.
3. Pour into the bottom layer pie crust.
4. Roll out top crust, lay on top of the filling, and crimp the edges.
5. Bake at 375 degrees F for 45 minutes.
6. Let stand 10 minutes before serving.
7. Serve with white or brown rice.

chicken, cream of potato soup, cream of chicken soup, milk, garlic salt, pepper

Taken from tastykitchen.com/recipes/main-courses/jonellee28099s-chicken-pot-pie/ (may not work)