Turkey (or Chicken) Pie

2 c. cooked, chopped chicken
1 (13 oz.) can Veg-All, drained (I used frozen mixed veggies).
1 (10 oz.) can cream of chicken soup*
1/4 c. water (or chicken broth)
1 pkg. refrigerated pie crusts (or make your own)

*This time I tripled the recipe and used 1 large can of cream of chicken and one small can of cr. of mushroom.

Place 1 pie crust in the bottom of 10" pie plate or baking dish. Mix chicken, veggies, soup and liquid. Pour mixture into pie crust. Top with remaining pie crust, making sure to seal the edges. Cut slits in middle of top crust.

At this point you can bake the pie to eat immediately or freeze for later.

Bake at 400* for 20-25 minutes, or until browned on top.