Quick and Easy Chicken Pot Pie with leftover chicken
2 Pie Crusts (I prefer the rolled up)
1 Can of mixed veggies
1 Can of Cream of Chicken Soup
Pull and piece the chicken. Drain the mixed veggies. In a large bowl add canned soup (without adding water), veggies, and chicken and stir. Roll out one crust, layer some cheese, add the filling mixture and top with a little more cheese!
Add a pie crust to the top. Cut small slits in the top and back until golden brown, about 45 minutes.