Quick Chicken Pot Pie
1 can of chicken
1 can of mixed vegetables
1 can of cream of chicken soup or 1/2 cream of chicken and 1/2 cream of mushroom
1 tsp of poultry seasoning (add to taste)
Pie Crust (2 pack - refrigerated)
Preheat oven to 425 degrees. Place all but pie crusts in a sauce pan on low heat. Let simmer. Place pie crust in the bottom of a pie pan. Fill. Place other crust on top like making a pie. Cut slits in top to vent. Bake 35 minutes and let stand for 15 minutes before serving.
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