Swiss Chicken Pie

• 1 can cream of mushroom soup
• 1/3 c. milk
• 2 whole skinless, boneless chicken breasts, cooked and cut in 1-inch cubes
• 1 c. sliced carrots, cooked and drained
• 1 (10 oz.) pkg. frozen cauliflower, thawed and drained
• 1 (10 oz.) pkg. frozen broccoli spears, thawed, drained and cut up
• 1 (4 oz.) jar sliced pimientos, drained
• 1 1/2 c. shredded Swiss cheese
• pastry for single crust pie

1. In bowl, stir together soup and milk.
2. Fold in remaining ingredients (except pastry).
3. Spoon into ungreased 2-quart rectangular baking dish.
4. Roll out pastry to 1/8-inch in thickness. Cut into 3/4-inch strips.
5. Twist strips about 4 times each and arrange in a crisscross pattern over ingredients in dish.
6. Bake in a 400u0b0 oven for 40 minutes or until pie is bubbly and pastry is golden brown.

cream of mushroom soup, milk, skinless, carrots, frozen cauliflower, frozen broccoli, pimientos, swiss cheese, pastry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=601548 (may not work)