Chicken Pot Pie

This is a great chicken pot pie recipe that my college roommate Melissa gave to me.  I changed it a little to have 1 can cream of chicken and 1 can cream of potato just to give it a little more flavor.  It makes great left-overs!

Chicken Pot Pie

1 can cream of potato soup
1 can cream of chicken soup
15 oz Veg-All, drained
2 large chicken breasts, cooked and cubed
1/2 c milk
1/8 tsp sage
1/8 tsp thyme
1/2 tsp black pepper
2 pie crusts
Mix first 8 ingredients together.  Spoon filling into pie crust and cover with other pie crust.  Press edges together.  Bake at 375 for 40 minutes.  Cool 10 minutes.