Easy Chicken Pot Pie

This is one of those recipes that tastes like it took a lot of work, but didn't.

1 box of pie crusts (2 pack by the canned biscuits)
1 can of cream of chicken soup
1 can of veg-all (or you can use whatever frozen veggies you like)
1/2 c. milk
1 pkg Tyson cooked grilled chicken strips, cubed (or cut, cube, and cook your own!)

Preheat oven to 400.  Let crust set outside the refrigerator for about 30 minutes prior to cooking.  It is easier to work with that way.  In medium sized bowl, combine soup, milk, veggies, and chicken.  Stir until well blended.  Spray pie pan with nonstick spray.  Lay in first crust, pour in filling (the crust should be pretty full) Cover with second crust, press edges with fork so they are sealed.  Using a knife, cut 4 one inch slits on the top.  Cover edges with foil so they do not burn.  Bake for about 30 minutes, remove foil from edges, continue to bake another 15-20 minutes until crust is golden.  Serve.  This also freezes well if you want to make two at a time, eat one and then freeze one :)