Easy As Pie Chicken Pie Recipe

Ingredients

1

                        crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

1

can (10 3/4 oz) condensed 98% fat-free cream of chicken soup with 30% less sodium

1

cup milk

2

cups frozen diced cooked chicken breast (9 oz)

1

cup frozen diced southern-style hash brown potatoes (from 32-oz bag)

1

bag (12 oz) frozen mixed vegetables

1/8

teaspoon pepper

Preparation

Heat oven to 450°F. Spray cookie sheet with cooking spray. Remove pie crust from pouch; place flat on cookie sheet. If desired, decoratively flute edge. Bake 8 minutes or until light golden brown.

Meanwhile, in 12-inch nonstick skillet, mix soup and milk. Cook over medium-high heat, stirring frequently, until bubbly. Stir in chicken, potatoes, frozen mixed vegetables and pepper. Return to boiling. Reduce heat to medium-low; cover and simmer 8 to 10 minutes, stirring occasionally, until thoroughly heated.

Remove skillet from heat. With large pancake turner, place baked pie crust on top of chicken mixture. Cut into wedges to serve.