Chicken Pot Pie

1 package frozen pie shells

1 can cream of celery soup

1 – 5 oz. can of chicken in water

1 – 15 oz. can of mixed vegetables, drained

Unwrap and separate pie shells. Let thaw. Mix soup, chicken and vegetables. Add salt and pepper to taste. Pour into pie shell. Take remaining pie shell out of tin and place on top of filled pie shell. Press edges together. Punch holes in top with a fork. Bake at 400 degrees for 35-40 minutes or until top is golden brown.

Linda Vaughn