1 Prepared deep pie crust, top and bottom (I use Robin’s Pie Crust recipe)
About 3-4 cups of pre-cooked vegetables of your choice such as potatoes, carrots, corn, peas, summer squash, whatever is in your fridge, etc.
1 or 2 cooked chicken breasts, diced or shredded
1 can (10.5 ounce) Cream of Chicken Soup
1 can (10.5 ounce) Cream of Mushroom Soup
1 cup shredded cheddar cheese
Mix all ingredients together and pour into pie crust. Place top crust on, crimp edges, and poke holes in crust. Bake at 400F for 25-30 minutes. Turn oven down to 375F and bake for an addition 10 minutes.
