Chicken Pot Pie

Absolutely one of our family's favorite meals. Simple to make and adjust to your own tastes.
My mother got this recipe off of a soup can label and gave to me a few years ago. I've made it so much that I don't even need the recipe anymore, but I keep it written down so I can pass it on to family and friends easily.

Preheat oven to 350.

Ingredients:

2 - 10 oz cans cooked chicken (drained)
1 - can mixed vegetables (drained)
1 - can cream of chicken soup
2 - cans cream of mushroom soup
1 - can water chestnuts (drained)
1/4 tsp sage
2 - packages ready to bake crusts (the kind in a can normally you will find them near canned biscuits in the store, there are 2 per pack.)

In large mixing bowl combine chicken, vegetables, soups, water chestnuts and sage.

This will make 2 pies, so take 2 of the roll out pie crusts and line 2 pie pans with them. Divide chicken mixture between the 2 pies. Top each with another roll out pie crust. Crimp the edges to seal and cut off excess. Prick holes in the top of each crust with a fork, for venting.

Bake for 30 minutes or until crust is golden brown.

Cool slightly before serving.

Helpful hints:

Mixed vegetables are optional, they can be  replaced with corn, green beans, mushrooms, onions, peppers, broccoli, etc.

Water chestnuts are optional.

If you prefer to make your own pie crust, that would be great as well.

Can also be made this without a "bottom" crust.

For no mushrooms, replace cream of mushroom soup with more cream of chicken, cream of broccoli, etc.

This can be doubled easily, and I highly recommend it if you plan on taking it to a family gathering because this goes very quickly.