Chicken Pie
Recipe from Beth Kelley
Ingredients:
- 1 package(2 crusts) refrigerated pie crust, at room temperature
- 1 can (10 1/2 ounces) 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)
Directions:
- Preheat the oven to 400°F.
- Line the bottom of a 9-inch pie plate with 1 pie crust.
- Combine the soup and milk.
- Add chicken and vegetables.
- Spoon the chicken mixture onto the pie crust.
- Top with the second pie crust.
- Crimp the edges of the top and bottom crusts together.
- Cut several slits in the top crust.
- Bake for 35 minutes.