Ingredients:
1 package refrigerated pie crusts ( top & bottom)
1 (10 ounce) cans white meat chicken, drained
1 (10 3/4 ounce) cans cream of chicken soup, with herbs
2 (15 ounce) cans mixed vegetables, drained
1/4 cup milk
Directions:
Allow pie crusts to sit at room temperature 15-20 minutes.
(Or microwave on defrost 1 min) Preheat oven to 350.
Place bottom pie crust in 8-9″ pie pan.
Stir chicken, vegetables and soup until mixed well.
Spread evenly into pie shell.
Cover with top pie crust and flute the edges or pinch together with a fork to connect top and bottom crusts.
Poke small hole in center of top crust and make four 1/2″ slits, evenly spaced.
Bake at 350 for 30 minutes or until crust is brown and filling is warmed through
Lower temperature to 325 degrees and bake an additional 15 minutes.
Servings: 4-6
Time preparation: 10 min.
Time total: 40 min.