QUICK CHICKEN PIE
1 (15-ounce) can mixed vegetables, drained
1 can cream of chicken soup
1 (10-ounce) can white meat chicken, drained
1 cup grated Cheddar cheese
2 (9-inch) pie shells, unbaked
Combine vegetables, soup, chicken and cheese, blending well. Pour into one pie shell. Top with remaining pie shell, making slits in top to allow steam to escape, Bake at 350 degrees for 25 minutes or until browned. Makes 6 servings.