Preheat over to 350 degrees.

I dredge the cleaned chicken through the flour, lemon pepper and paprika mixture.

Then cook the chicken in the canola oil until 80% done.

Slice the chicken into small cubes.

Mix cans of soup and Veg-All together.

Then mix in chicken.

Take one pie crust and line the inside of a deep glass dish.

Pour in the mixture and top with the other pie crust.

Crimp the edges and cut a few slots in the top.

Bake for 45 minutes to an hour.

Check half way through to make sure the edges are not burning, if they are wrap the edges in aluminum foil.