Rotisserie Chicken Pie - cooking recipe

Ingredients

1 oven-roasted deli chicken
1 (14 3/4 ounce) can cream of chicken soup
1 cup chopped carrot
1/2 cup frozen peas
3 -4 thinly sliced potatoes
1 teaspoon parsley
1/2 teaspoon ground pepper
salt
1 prepared pie crust (I follow Betty Crocker recipe for two crust 8in)

Preparation

Remove chicken from bones and break meat apart with your hands. Discard bones and skin but keep drippings.
In a large bowl combine chicken, drippings, soup, carrots ,peas, potatos, parsley, salt and pepper. May need to add water or chicken broth for more liquid. Stir to mix.
Pour chicken mixture into a 13 by 9 inch pan.
Cover with pie crust, make 6-8 vents in crust with a knife and bake at 350 for 40-50 minutes.