Chicken Pot Pie

1 can cr of celery soup (omitted)
1 can cr of mushroom soup
1 can cr of chicken soup
1 large can home-style Veg-All with liquid (1/2 the liquid)
4 chicken breasts (3)
2 9in. deep dish pie crusts (thawed)
1/4 C onion minced (or to taste)
Old Bay seasoning (to taste)
Pepper (to taste)
Mrs Dash Garlic and Herb (to taste)
Mrs Dash Onion and Herb (to taste)

Boil chicken breasts until cooked through (remove skin & debone)
Cut chicken into bite sized pieces
In a bowl mix together all ingredients and set aside
Pierce the bottom of one pie crust with a fork – pour in chicken mixture
Use the remaining crust to make a top crust for the pot pie
Cut slits in top crust
Bake in 350 degree oven until top crust is golden brown