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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.
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