1 can cream of chicken soup
1 can Veg-All, drained
1/2 c. milk
1/4 c. onion
1 tbsp. butter
2 c. cooked chicken or turkey (white)
1 sm. jar pimentos, drained and chopped
Double crust pie dough

Cook onion in butter until soft. Mix with other ingredients except pie dough. Heat ingredients through. Place bottom crust pie dough in a microwave or oven-proof glass baking dish no larger than 9x9x2 inches. Fill to top with mixture. Place upper crust on top, flute edges, make slashes for steam to vent. Place in 425 degree oven for 15 to 20 minutes or until golden brown on top.