Chicken Pie - Chicken Pot Pie

• 1 box Pillsbury refrigerated pie crust (2 crusts)
• 2 cups (475 ml) mixed vegetables, either canned or frozen
• 1 cup (225 ml) chicken broth
• 1 tbsp (15 ml) parsley
• 2 tbsp (30 ml) dried onion
• 1/2 tsp (2 ml) pepper
• 1 tsp (5 ml) seasoned salt
• 1-1/2 cups (350 ml) diced chicken or use 1 large can chicken
• 1 10-1/2 oz (294 grm). can cream of chicken soup
• Pam or other vegetable spray

1. Preheat oven to 425 degrees (225 C.).
2. Spray 9" pie pan with Pam, place one pie crust in bottom of pan.
3. In a large bowl put vegetables, chicken broth, parsley, onion, pepper, salt.
4. Microwave on high for 10 minutes, stirring every 2 to 3 minutes.
5. Add chicken and soup, stirring well.
6. Microwave 3 to 4 minutes.
7. Unroll other pie crust.
8. Pour mixture into prepared pie pan.
9. Top with other crust and crimp edges together.
10. Cut 2 to 3 slits in top crust.
11. Put a piece of aluminum foil on a 12" pizza pan.
12. Place pie on pizza pan.
13. Bake at 425 degrees (225 C.) for 25 to 30 minutes or until bubbly and brown.
14. Let sit 5 minutes before serving.

refrigerated pie crust, mixed vegetables, chicken broth, parsley, onion, pepper, salt, chicken, cream of chicken soup, vegetable spray

Taken from online-cookbook.com/goto/cook/rpage/001994 (may not work)