Ingredients:
2–3 soneless & skinless chicken breasts (depending on size)
1 bag of frozen mixed veggies or 2 cups of various veggies of your choice (great addition is par boiled diced potatoes)
1 can condensed cream of chicken soup
1/4 cup milk or cream (no more)
1 Ready to bake pie crust (near refrigerated rolls and biscuits)
Seasonings to taste

How to make this recipe:
Preheat oven to 400 degrees.
Spray or lightly grease a 9-inch pie dish. Line bottom of pie dish with one of the ready to bake pie crusts.
Cook chicken in skillet/pan with 1 Tablespoon of oil, Season and cook until completely done. Dice into bite-sized cubes before or after cooking (your preference).
While chicken is cooking, in separate bowl mix together can of condensed Cream of Chicken soup and ¼ cup Milk/Cream until smooth. Stir veggies and into soup mix. Stir in Chicken when done and pour into the crust lined pie plate.
Cover with remaining ready to bake pie crust. Cut 3-6 slits in top of crust.
Bake in oven for 30-40 minutes. Top crust should be golden brown
Take out of oven and let cool for approx 15 minutes. Will be Very Hot!! The longer you let it cool the more set your filling will become.
Slice like a pie, making four to eight servings

Notes: Tip: To prevent burned crust, cover outer edges of crust with thin pieces of foil. When crust is golden brown, remove foil and bake an additional 5-15 minutes until outer crust is to your preference.

Prep time: 10-20 minutes

Serves 4-8

Nutrition information: For a low-fat alternative, use fat-free condensed cream of chicken soup and Skim or reduced fat milk or Land O'Lakes fat-free Half and Half.

Recipe from: Katherine