Chicken Pot Pie
1 1/2 chicken breasts , shredded
1 can cream of chicken soup
1 can homestyle veg-all, drain but save juice
1 "unroll and bake" pie crust
Mix chicken, soup and veg-all. Add enough broth or juice form veg-all to thin out (I add back most of the juice from the veg-all plus 1/4 cup of broth). Add salt and pepper to taste.
Pour mixture into pie dish. Unroll crust and crimp edges. Cut slits in the top to allow steam to escape. Bake @ 350 for 45 minutes or until crust is brown.
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