CHICKEN POT PIE

2 Pillsbury pie crusts (comes 2 in a box)
1 can chunk white chicken (or boil your own)
1 can cream of chicken soup (or mushroom or celery)
2 cans mixed vegetables (drained)
Put 1 piecrust in bottom of the deep-dish pie stone. Mix ingredients and season to taste. Pour into crust, and then cover with second crust. Crimp edges and put slits or poke holes with fork in top. Bake at 400* for about 30 minutes or till top is golden brown. This has a real flaky crust and is easy. You can add things like sliced mushrooms, shredded cheddar cheese, etc.
Lisa Bowe
http://www.giftsbylisa.com/