Chicken Pot Pie

This recipe makes two pies; I usually double it to make four.

2 frozen pie crusts in disposable pie tins. (I used to make homemade but no one noticed the difference when I used frozen and it is faster.)
2 roll out pie crusts (for the top)
2 1/2 c. cooked chicken or turkey, diced
1 can cream of mushroom soup
1 can cream of potato soup
1 c. chicken broth
2 cans Veg-All drained (this is a combination of canned vegetables and Veg-All is the name brand.)
Salt, pepper, garlic to taste

Combine all ingredients except for pie crusts. Pour half of the mixture into one pie crust (in the tin) and the remaining mixture into the other pie crust (in tin). Top pot pies with one roll out pie crust each and cut six or so slits in the top of the crust. Bake at 325 degrees for 60 minutes.