leftover rotisserie chicken (from the deli)
1 can cream of chicken soup
1 can chicken broth
1 (1 lb.) pkg. frozen vegetable mix
1 box double pie crust (Pillsbury)

Remove chicken from bone and dice. Put in a bowl. Add one can of chicken soup and one can chicken broth. Defrost vegetables and add to the mix. Combine gently. Set aside and prepare pie crust (you can use frozen pie crust).

Preheat oven to 400°F. Pour chicken filling into pie crust and top with second crust. Bake in oven for 40 minutes or until golden and bubbly.

Submitted by: Patricia Clark