Reduced Fat Chicken Pie - cooking recipe

Ingredients

2 frozen ready bake pie crusts (folded)
1 (10 3/4 oz.) can cream of chicken soup (Healthy Request)
1 (15 oz.) can Veg-All mixed vegetables (no salt)
2 (5 oz.) cans white chicken (in water)

Preparation

Combine chicken, mixed vegetables and cream of chicken soup in a medium bowl.
Place 1 pie crust into pie baking dish.
Trim excess crust even with pan edge.
Add filling.
Top with second crust.
Press firmly along edge to hold crust when trimming.
Trim top crust even with bottom crust.
Flute edge.
Cut slits in top crust.
Bake at 350\u00b0 for 35 to 40 minutes until pie crust is golden brown.
Let stand 5 minutes before serving.