Quick Chicken Pot Pie

• 3 cups cooked chicken, cubed (turkey works well too)
• 1 (28 ounce) can mixed vegetables (Veg-all, drained)
• 21 ounces Campbell's Cream of Mushroom Soup
• 1 teaspoon salt (to taste)
• 1 teaspoon pepper (to taste)
• 2 pie crusts (Pillsbury-the refrigerated rolled crust works best)

1. Place the first five ingredients in a large bowl and heat until heated through in the microwave.
2. Divide evenly into 2 deep dish pie plates (I use the Pampered Chef one).
3. Remove one of the refrigerated pie crust rolls and let warm to room temperature.
4. Unroll over the vegetables and bake in 375 degree oven for 20 minutes or until browned.
5. Let stand for 15 minutes before serving. Yummy!
6. Of course you can just make 1 Chicken Pot Pie, however, it is great to serve for leftovers. So, plan ahead and make 2!

chicken, mixed vegetables, campbells cream, salt, pepper, pie crusts

Taken from www.food.com/recipe/quick-chicken-pot-pie-325711 (may not work)