- 1 (14 ounce) package refrigerated (double) pie crusts at room temperature
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1/2 cup milk
- 2 cups diced cooked chicken
- 1 (12 ounce) package frozen mixed vegetables, thawed
- 1 cup shredded Cheddar cheese
- 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. Sprinkle the crust with the remaining cheese.