chicken Pot Pie
serves 8 Grandma Naomi
2 cups shredded chicken cooked
1 can cream of chicken soup
1 can cream of mushroom soup
2 9 1/2-ounce boxes frozen mixed vegetables
2 refrigerator pie shells
1.In large boiler add all ingredients, heat until bubbling.
2. Pour mixture into pie shell, and cover with the second crust. Crimp the edges, and make slits in the top crust.
3.Bake at 375 degrees F (190 degrees C) for 30 to 45 minutes, or until crust is golden brown.