Easy Chicken Pot Pie - cooking recipe

Ingredients

2 (9-inch) refrigerated pie crusts
1 (3 lb.) chicken, cooked and boned
1 (16 oz.) bag frozen mixed vegetables
1 (10 3/4 oz.) can cream of chicken soup
1/4 tsp. pepper

Preparation

Fit one refrigerated pie crust into a 9-inch pie plate according to package directions.
Combine chicken, vegetables, soup and pepper; spoon into pie crust.
Place remaining crust on top.
Fold edges under and flute.
Cut slits in top.
Bake at 400\u00b0 for 45 to 50 minutes.
Let stand for 10 minutes before serving.