Chicken Pot Pie

(1 batch makes 2 pies)

Ingredients:
-A total of four crusts. You can buy two boxes of roll-out crusts found in the refrigerated section near the rolls/cinnamon rolls. OR you can buy one box of crusts and then two frozen crusts that are found in the freezer section near the whipped cream. The frozen ones come in pans, so they are good to use if you are bringing a meal to someone.
-3-4 Chicken Breasts, cooked (approx 2 c. or more)
-1 can Cream of Potato soup
-1 can Cream of Chicken soup
-1 lg. can (30 oz) or canned veggies - I use mixed, but you can use any kind
-3/4 c. milk

1. Preheat oven to 350.
2. Mix all ingredients except crusts in a large bowl.
3. Line 2 pie pans with crusts if you didn't buy the frozen kinds.
4. Divide the mixture between the two pans. Roll out the remaining crusts over the tops of the pies. Trim excess crust and pinch crusts together. Vent tops.
5. Bake for 30 - 40 min (ours always takes a lot longer... closer to 60 min.)
*You can freeze these uncooked. Just cover with saran wrap and then foil.