10 3/4 oz. can cream of broccoli soup
1/2 c. milk
1 1/2 c. diced cooked chicken
1/2 c. whole kernel corn
1/2 c. thinly sliced carrots
Pepper
Pastry for 1 crust pie

In medium bowl combine soup and milk. Stir in chicken, corn, carrot and pepper; mix well. Pour into 9 inch pie plate. Place pastry over chicken mixture. Trim edges and flute. Make several slits in pastry to allow steam to escape. Bake at 400 degrees for 30 minutes or until crust is golden.