Easy-as-Pie Chicken Pie

Source: Jan Taylor

1 refrigerated pie crust, softened as directed on package
1 (10 3/4 ounce) can condensed cream of chicken soup
1 cup milk
1 cup frozen diced southern-style hash-brown potatoes
1 (9 ounce) package frozen diced cooked chicken breast
1 (1 pound) bag Green Giant Frozen Mixed Vegetables
1/4 teaspoon salt
1/8 teaspoon pepper

Heat oven to 450 degrees F. Spray cookie sheet with nonstick cooking spray.

Remove pie crust from pouch. Unfold crust; press out fold lines. Place on sprayed cookie sheet. If desired, decorative flute edge. Bake at 450 degrees F for 8 minutes or until light golden brown.

Meanwhile, in 12-inch nonstick skillet, combine soup and milk; mix well. Cook over medium-high heat until bubbly, stirring frequently. Stir in all remaining ingredients. Return to a boil. Reduce heat; cover and simmer 8 to 10 minutes or until thoroughly heated, stirring occasionally.

Remove skillet from heat. With large pancake turner, place baked pie crust on top of chicken mixture. Cut into wedges to serve.

Makes 4 servings.