Cookbook:Chicken Pot Pie I

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• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 can mixed vegetables
• 1 can white chunk chicken
• 2 frozen pie crusts, thawed

1. Mix soup, vegetables, and chicken in a large bowl.
2. Pour mixture into one of the pie crusts
3. Cover with other pie crust and press around edges to seal.
4. Cut several small slits in top of pie.
5. Bake at 375 °F for 30–40 minutes or until golden brown.

• Cookbook:Chicken Pot Pie II