Tuesday, March 4, 2008
2 cups diced cooked chicken
1 can (10-3/4 oz. size) condensed cream of chicken or mushroom soup
1/4 cup milk or water
1 can (14-1/2 oz. size) peas & carrots, drained
1 can (14-1/2 oz. size) diced potatoes, drained
1 prepared pie crust (9-inch size)
Directions:Preheat oven to 425F. Combine chicken, soup and milk in bowl; mix well. Add vegetables.
Spoon into 10-inch deep-dish pie plate or shallow casserole. Top with crust; fold edge under.
Bake 15 to 20 minutes or until golden brown.