1 prepared pie crust (Pillsbury; at room temperature)
1 (2 to 3 lb.) whole chicken that has been cooked, cut, and cooled
1 (16 oz.) bag frozen mixed vegetables (or a 15 oz. can, drained)
1 (23 oz.) can Campbell's cream of chicken soup (family size)
add-ins: fresh garlic, thyme or any other fragrant herb

Start by placing the pie crust on the kitchen table to come to room temperature.

Preheat oven to 350°F.

When the chicken had cooled go ahead and cut the chicken meat into bite size pieces.

Place chopped meat in a 10x15-inch baking dish. Combine vegetables along with the cream of chicken soup. Stir in any add-ins your desire. Put in pan. Finally place pie crust on top of the pie and seal.

Bake at 350°F for 45 minutes. The crust should be a nice golden brown.

Submitted by: Mylissa Lopez