Chicken Pot Pie
2 Cups cooked chicken
1 small can drained mushrooms (if desired)
1 can Veg-All or Mixed vegetables (drained)
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
½ Tsp. salt
2 pie crusts
Combine everything except pie crusts. Mix well. Pour into (2) 9" pie shells.
Lay pie crust across top of each. Seal edges and prick top. Place on cookie
sheet cause it may boil over.
Bake at 375 for 20-30 minutes (until crust is brown).
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