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Chicken Pot Pie

INGREDIENTS
1 package (2 count) refrigerated pie crusts
2 cups frozen diced chicken breast (or leftover chicken)
1 cup frozen mixed vegetables
One 10 3/4-ounce can cream of chicken soup
1/2 cup lowfat milk


 DIRECTIONS
1) Preheat oven to 450°F.
2) Unfold one pie crust and form on the bottom of an 8-inch pie pan.
3) Mix chicken, vegetables, soup and milk in a bowl.
4) Place mixture in middle of pie crust and spread evenly.
5) Unfold second crust and lay over top of pie pan, press firmly around edge. Trim crust even with outside edge of pan and crimp by pinching ends of dough together.
6) Important: place a generous number of fork holes on top of crust to allow steam to vent.
7) Place in oven for 35 minutes on top rack, covering crust edges with foil after 15 minutes. Serve.
 
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