Easy Chicken Pot Pie - cooking recipe

Ingredients

2 cans Campbell's cream of chicken soup
1 c. cut carrots
1/2 c. frozen green peas
1/4 c. cut celery
1/4 c. cut onions
1 c. cubed chicken, cooked
1 Pillsbury ready to bake pie crust (top and bottom)

Preparation

In 2-quart greased casserole dish, place bottom crust. Bake until brown. Boil vegetables until tender; drain. Mix vegetables and chicken with soup. Pour over crust. Place top crust on top of casserole. Bake at 385\u00b0 for 20 to 30 minutes.