Chicken Pot Pie

1 box refrigerated pie crust
1 can Veg-All mixed vegetables, drained
1 can cream of potato soup
2-3 chicken breasts cooked and shredded, or canned chicken breast works too
splash of milk
Salt, pepper, garlic powder, and/or cumin spice to taste

Directions:

Mix the chicken, soup, and vegetables in a bowl. Add a splash or two of milk so that the mixture isn’t too dry or pasty. Salt and pepper and/or garlic salt, cumin spice to taste.

Spray pie pan with cooking spray and unroll one roll into bottom of pan. Pour in chicken mixture and put other roll on top. Pinch the sides and then cut four slits on the top. Bake at 375º for about 35-45 minutes or until brown.