Recipe from culinaryobsessed.blogspot.comThis was so yummy! Next time, I want to be brave and try making my own pie crust, thought the Pillsbury was FABULOUS! Also, I think that I'll use a frozen veggie mix with broccoli, cawlifower, beans, peas etc. More variety and probably more tasty than the canned stuff!
1 package deep-dish pie crust (2 crusts)
1 can condensed cream of chicken soup
1 can mixed vegetables
1/2 cup milk
2 chicken breasts, cooked and cubed
Preheat oven as instructed on pie crust package. In a medium bowl, mix together soup, mixed vegetables, milk, and chicken. Stir until combined. Pour into pie crust. Place second crust on top. Pinch edges together. Cut several slits in center of crust.
Bake as directed for double crust pie, or until crust is golden brown.
*You may find that you need more or even a little less milk - some brands of mixed vegetables seem to have more liquid than others. Just make sure your filling is pouring consistency but not runny. I highly recommend placing the pie on a baking sheet before baking to avoid having the ingredients bubble over into the oven. Talk about a mess!
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