Valerie'S Chicken Pot Pie, From Woman'S Day Mag. - cooking recipe

Ingredients

Filling
2 cups chicken meat, cooked and chunked or shredded
1 (10 3/4 ounce) can condensed cream of chicken with herbs soup
1 (10 ounce) box frozen mixed vegetables, thawed
1/2 medium potato, diced. (or more if you like)
1/2 cup milk
1/4 cup chopped fresh parsley
2 teaspoons herbes de provence
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 (15 ounce) box refrigerated ready-to-use pie crusts

Preparation

Heat oven to 425\u00b0F
Boil vegetables in a small sauce pan for about 10 minutes.
Whisk together soup, milk, herbs, salt and pepper.
Drain liquid from vegetables. Gently stir vegetables and chicken in to the soup and milk mixture.
Line a 9-in. pie plate with 1 crust.
Add filling.
Top with other crust; fold edges under and crimp. Cut slits in top to vent.
Bake 25 to 30 minutes until pastry is golden and filling is hot.