I actually made two--one to eat, and one to freeze. Ingenious, huh? Wasn't my idea, that's the way the recipe from "Simple and Delicious" had it. But smart thinking on someone's part.
-4 cans cream of potato soup
-4 cups cubed cooked chicken
-4 cups mixed vegetables of your choice
Cook or warm chicken in a skillet. In a separate bowl, mix soup and vegetables. Add chicken and stir together. Fill equally into 2 pie pans. Cover with pie crust. Flute the edges and cut slits in the top of the pie. Bake for 25 minutes at 400.