Simple Cooking - Chicken Pot Pie

1 can of Veg-All drained
1 can of Cream of Chicken soup
1 can of Cream of Mushroom soup (you can substitute Cream of Celery if you don't like mushrooms)
2 medium size chicken breast boiled, deboned, and chopped (I use left over turkey from Thanksgiving too) or 1 large can cooked chicken breast.
1 package Pillsbury Allready Made Pie Crust.
1 cup shredded cheddar cheese (optional)

Mix the Veg-All, soups, and chicken in a large bowl. Add cheese and salt and pepper to taste. Place one pie crust in the bottom of a pie pan. Pour filling into crust and top with the 2nd crust. Flute edges and make a few slits in the top crust for ventilation. Bake at 350 degrees for 45 minutes (until golden brown). Let sit for about 15 minutes before serving.

Submitted by Debbie Nicks of Augusta. If you have a quick and easy recipe to share, please send it to john@wafj.com. You'll get a thank-you gift if we use your recipe.