2 8.5-oz. cans of peas and carrots
2 or more c. cut up chicken (I use rotisserie chicken)
1 can cream of chicken soup with herbs
1/4 c. chopped onion
1/4 c. chopped celery
1/2 c. milk
salt and pepper to taste
2 Pillsbury refrigerated ready-to-use pie shells
Preheat oven to 350. Combine vegetables, chicken, soup, onion, and
celery in a large mixing bowl. Mix well. Once blended, add milk,
salt, and pepper. Put one pie shell in an oven-safe pie dish and
fill with chicken mixture. Top with the other pie shell. Trim and
seal the edges. Slit the top. Bake uncovered for 1 hour or until
crust is golden brown. Let stand 10 minutes. Serve while hot.
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