Choose diced vegetables for even cooking. Peas, carrots, and potatoes make good additions. In a pinch, canned Veg-All style mixtures may be substituted.
Bake one of the pie crusts according to the packaging directions. Shred the rotisserie chicken with a fork and remove the skin and the bones. Set it aside.
Pour the vegetables, water, the salt and pepper, and the dried minced onions in a microwave-safe bowl.
Put the bowl in the microwave until tender. Once the vegetables are done, combine the shredded chicken, the vegetable mixture and the can of cream of chicken soup in a large bowl. Pour the mixture into the cooked pie crust.
Place the uncooked pie crust on top of the pie and cook on 420°F for 15 minutes; reduce heat to 375°F and continue to bake until lightly golden (about 20-30 more minutes).
Submitted by: Peyton
