1 lb. prepared pie crust
1 can cream of chicken soup
1/2 (20 oz.) bag frozen Veg-All
2 (5 oz.) cans cooked chicken, drained

Boil vegetables in water for approximately 10 minutes. Arrange pie crust in 1 1/2-quart buttered casserole dish. Remove vegetables from heat and add chicken and soup; stir. Pour into casserole dish and cook on 450 degrees for approximately 25 minutes.