QUICK Chicken Potpie

   This one is super quick, easy and good tasting!  It still takes time to bake!

   2  frozen pie crusts

   3  cups cooked chicken breasts, chopped

   1  10-ounce package frozen mixed vegetables, thawed

   1  can cream of potato soup

   1  can cream of chicken soup

   Line a 9-inch pie plate with 1 pie crust.

   Combine the chicken, vegetables and both soups, mix well.

   Spoon into the pie shell and cover with remaining crust.

   Flute edges and cut 2 vents in top.

   Bake at 350 F. for 5 minutes, then cover edges of crust with foil.

   Bake 35 to 40 Minutes more, until golden brown.