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1 lb. boneless chicken breast
2 cans cream of chicken soup
1 can Veg-All vegetables
1 pkg. Pillsbury refrigerated pie shells

Boil chicken until tender; cool and dice in a large bowl. Add
soup, Veg-All (drained), chicken and 1/2 cup milk; season with salt
and pepper or Mrs. Dash. Line a 9-inch pie plate with unbaked pie
shell. Pour mixture in pie shell. Top with the second crust and
seal the edges. Bake at 350 degrees until brown, about 45 minutes.

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