- 1 large can of cream of chicken soup
- Pillsbury pie crust (2 rounds)
- 1 bag frozen veggies
- Rotisserie chicken
- Salt and pepper
- Mix chicken, veggies, and soup and pour between pie crust. I use a round pie pan! (cut slits in the top to vent). Cook at 375 with foil on for 25-30 min. Keep an eye on it, as cooking times vary. Remove foil and cook an additional 10-15 min until crust is golden brown and filling is bubbling! (Crust burns easily) **sometimes I bump the temp to 400 after I remove the foil! Let it cool for 10 min or so.. it will thicken up a bit. Enjoy!