I am all for easy when cooking, sometimes I am just flat lazy. Always looking for shortcuts. Assemble for this recipe is made easy with convenient resources. Enjoy.
2 cans Cream of Potato Soup
1-16 ounce can Veg-All, drained
2 cups cooked, diced chicken
½ cup milk
½ teaspoon black pepper
1 box refrigerated pie crust
Line one, of the pie crust in a pie dish.
Combine soup, Veg-All, chicken, milk and black pepper.
Spoon into pie crust.
Cover with other pie crust; crimp edges to seal.
Slit top crust.
Bake at 350 degrees Fahrenheit for one hour.