Chicken Pot Pie - cooking recipe

Ingredients

2 c. chunked, cooked chicken
1 (10-3/4 oz.) can cream of chicken soup with herbs
1 box (10 oz.) frozen mixed vegetables, thawed
1/2 c. milk
1/4 c. chopped fresh parsley
1 box (15 oz.) refrigerated ready to use pie crust

Preparation

Heat oven to 425 degrees.
Mix chicken, soup, vegetables, milk, and parsley in a medium bowl.
Line a 9-inch pie plate with 1 crust; add filling.
Top with another crust.
Fold edges under and crimp.
Cut 4 slits in top to vent.
Bake for 25 to 30 minutes or until pastry is golden brown and filling is hot.