Chicken Pot Pie

Ingredients:

1 Package Refrigerated Pie crust

1 Can Cream Of Chicken Soup

2 Cups Diced Chicken Breasts

1 Package Frozen Mixed Vegetables, Thawed

Or Mixed Fresh Vegetable Of Your Choice

Information:

Serving Size 6

322 Calories Per Serving

14 Grams Of Fat

Cooking Directions:

Preheat oven to 325. Line a 9 inch pie plate with crust. Fill pie with chicken soup, chicken and mixed vegetable. Cover with second layer of pie crust, fold edges under and crimp. With knife, cut 4 slits in center of pie crust. Bake uncovered for 1 hour and 20 minutes or until crust is golden brown.