CHICKEN POT PIE

CHICKEN POT PIE

3 cans white meat chicken, drained

1 can Veg-All, drained

1 can cream of potato soup

1 can cream of mushroom soup 1/2 c. milk or 1/2 c. cooking sherry Salt & pepper

2 Pillsbury pie crusts

1 egg, for egg wash

Place 1 crust in bottom of 9 inch pie pan. Use egg wash on crust. Mix chicken, Veg-All, soup, milk or sherry, salt and pepper. Place in crust. Top with other crust; seal. Use egg wash and then make slits. Bake at 350 degrees for 40 minutes.

Do not put on cookie sheet.