2 cups meat from a rotisserie chicken diced cooked
10.8 ounce campbell's® condensed cream of chicken soup fat free 98% canned (Regular or )
12 ounce vegetables mixed frozen thawed
0.5 cup milk
14 ounce pie crusts refrigerated at room temperature (double)
1 cup cheddar cheese shredded
Equipment
bowl
oven
knife
Directions
Heat the oven to 400 degrees F. Line the bottom of a 9-inch pie plate with 1 pie crust. Trim any excess.
Stir the soup, milk, chicken and vegetables in a medium bowl. Spoon the chicken mixture into the pie plate.
Sprinkle with 3/4 cup cheese.
Place the remaining pie crust over the filling. Trim any excess. Crimp the edges of the top and bottom crusts together. Using a sharp knife, cut several slits in the top crust.
Bake for 35 minutes or until the crust is golden brown.
