1 pkg. refrigerated pie crust
1 can cream of chicken soup
1 can cream of potato soup
1 (16 oz.) bag frozen, mixed vegetables
2 cups cooked chicken, shredded
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup chicken broth
Place one pie crust in the bottom of a half size steam table pan or glass pie plate. Mix remaining ingredients in large mixing bowl. Top with other pie crust. Use sharp knife to make slits or a design on top of crust. This is important for venting the pie. Cover with lid. Label and freeze.
Option 1 - Cook from frozen: Preheat oven to 425. Bake covered for 1 hour. Uncover. Bake another hour or until crust is golden brown and inside is bubbly.
Option 2 - Thaw first. Bake uncovered for 35-40 minutes at 425.
**Both methods: If edges start to brown early, cover them until inside is cooked through.