I got this recipe from my sister-in-law, but it's origin is the back of the Veg-All vegetables can. It's especially delicious when made with leftover holiday turkey.
2 chicken breasts, diced and cooked
2 cans cream of potato soup
1 can Veg-All, drained
1 tsp. poultry seasoning
1/2 cup milk - more or less
2 unbaked pie crusts.
Prepare pie crusts. Mix together all filling ingredients, except milk. Add milk a little at a time, stirring all the while, until filling is the consistency you desire. Pour into bottom pie crust and cover with top crust. Cut slits into top crust with a sharp knife to vent. Bake at 350F for 50 minutes, or until browned and bubbly.
