10.8 ounce cream of chicken soup reduced-fat reduced-sodium canned
10 ounce vegetables mixed frozen thawed
0.5 cup buttermilk low-fat
0.3 teaspoon pepper
2 ounce pimientos diced drained
15 ounce piecrusts refrigerated
0.5 teaspoon salt
1 pound skinned cut into cubes
Equipment
frying pan
baking sheet
oven
Directions
Place a large nonstick skillet over medium-high heat until hot. Coat skillet with cooking spray; add chicken, and cook 2 minutes, stirring often.
Add soup and buttermilk, stirring well. Bring to a boil over medium-high heat; stir in mixed vegetables and potato. Cover, reduce heat, and simmer 20 minutes or until potato is tender. Stir in pimiento, salt, and pepper; remove from heat.
Place piecrust on a baking sheet coated with cooking spray.
Bake at 400 for 8 minutes or until lightly browned.
Gently slide baked piecrust over mixture in skillet.
