I have to take an evening meal to Quilt Camp. Last year I took 2 crock pots and a cooler with roasts and vegetables…… blah, blah, blah. Not doing that again. I decided to make Chicken Pot Pies, freeze them and cook them when I get there. So easy and not so much stuff to tote. My recipe: 3 packages (6) Pillsbury frozen pie crusts, can of mixed vegetables drained , can of Veg -All drained , 1/2 sack of frozen peas, big jar of mushrooms drained 4 cups of pre-cooked diced chicken frozen, big can of mushroom soup and a big can of cream of chicken soup. Take the thick lip crust off all the pie shells and save. Keep 3 pie shells frozen. Let the other 3 thaw a little and lay flat. Mix all the cans and vegetable together. Add a little pepper and garlic. (I never add salt when cooking. Soups have so much in the already. Add later if needed. Stir in big pan and put in frig to set. After that’s mixed, cooled, and has set, spoon out into pie shells. Add other ie shells to top and pinch sides around. Cover with foil and put in freezer. Take out and cook at 350 degrees until to crust golden brown. OMG!!! FANTASTIC!!! Oh, the leftover crust: Roll, cut in strips and butter sugar and cinnamon Cook at 350 degrees until golden brown. Serve with vanilla ice cream and strawberries.