Homestyle Chicken Pot Pie

• Cooking spray
• 1 pound skinned, boned chicken breast halves, cut into cubes
• 1 (10 3/4-ounce) can reduced-fat, reduced-sodium cream of chicken soup
• 1/2 cup low-fat buttermilk
• 1 (10-ounce) package frozen mixed vegetables, thawed
• 1 (8-ounce) baking potato, peeled and diced
• 1 (2-ounce) jar diced pimiento, drained
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 (15-ounce) package refrigerated piecrusts

1. Place a large nonstick skillet over medium-high heat until hot. Coat skillet with cooking spray; add chicken, and cook 2 minutes, stirring often. Add soup and buttermilk, stirring well. Bring to a boil over medium-high heat; stir in mixed vegetables and potato. Cover, reduce heat, and simmer 20 minutes or until potato is tender. Stir in pimiento, salt, and pepper; remove from heat.
2. Place piecrust on a baking sheet coated with cooking spray. Bake at 400u0b0 for 8 minutes or until lightly browned.
3. Gently slide baked piecrust over mixture in skillet.

cooking spray, halves, cream of chicken soup, lowfat buttermilk, mixed vegetables, baking potato, pimiento, salt, pepper

Taken from www.myrecipes.com/recipe/homestyle-chicken-pot-pie (may not work)