Ready to use pie crust (here they come in packs of 2, you'll need both)
1 lb cooked skinless boneless chicken, cut into bitesizepieces
2 cans Campbell's Condensed Cream of Chicken soup
2 cups mixed veggies (either from a tin or frozen and thawed)
1 tin of potatoes, diced
McCormicks "Rotisserie Chicken Seasoning" Spice (optional)
Preheat oven to 350F
Lay your pie crusts out and make sure they haven't any holes
In alarge bowl, mix chicken, soup, veggies and potatoes, til well mixed. (Do not follow soup instructions by adding milk or water.)
Place your first pie crust in the center of a 9" pie plate. Pour mixture into it (if it doesn't all fit, save a bit in plastic for tomorrow's lunch........it's really good over rice too). Sprinkle some Rotisserie chicken seasoning over the mixture if you can find some. Put second pie crust on top. Flute the edges (or pinch them) and cut off any excess. Poke some holes in top with fork for decoration (and to let out steam).
Bake at 350F for approx. 40 mins. Chances are your pie crust box will have directions for cooking a "Two crust pie". The timing should be the same.
My hubby likes chips with this, but it's great on it's own.
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