* Recipe Adapted from Campbell Soup "Ultimate Chicken Pot Pie" recipe
Preheat Oven to 400 degrees (maybe 375)
1 can (10 oz) Cream of Chicken Soup
1/3 c water or milk
2 cans (10 oz each) of canned chicken
2 c frozen mixed vegetables (thawed)
1 cup shredded Cheddar cheese (about 4 ounces)
Combine cream of chicken soup, water and seasonings in a bowl (salt, pepper, onion powder and garlic powder to taste) and stir
Add canned chicken & vegetables and stir to combine.
Roll out crust onto bottom of pie plate, pour chicken mixture in and spread. Sprinkle cheese over the top of mixture. Place the remaining pie crust over the filling. Trim any excess. Crimp the edges of the top and bottom crusts together. Using a sharp knife, cut several slits in the top crust.
Bake for approx 35 minutes until crust is golden brown.
