Chicken Pot Pie

By sassy47

Ingredients

• 1 package (about 14 ounces) refrigerated refrigerated pie crust (2 crusts), at room temperature
• 1 can (10 1/2 ounces) Condensed Cream of Chicken Soup
• 1/2 cup milk
• 2 cups cubed cooked chicken
• 1 package (12 ounces) frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 2 2/3 cups)
• 1 cup shredded Cheddar cheese (about 4 ounces)

Preparation

Step 1

Heat the oven to 400°F. Line the bottom of a 9-inch pie plate with 1 pie crust. Trim any excess.
Stir the soup, milk, chicken and vegetables in a medium bowl. Spoon the chicken mixture into the pie plate. Sprinkle with 3/4 cup cheese. Place the remaining pie crust over the filling. Trim any excess. Crimp the edges of the top and bottom crusts together. Using a sharp knife, cut several slits in the top crust. Bake for 35 minutes or until the crust is golden brown. Sprinkle the crust with the remaining cheese.