2 cups cooked, cubed chicken
1 pkg (10oz) frozen mixed veggies, thawed
1 1/4 cups milk
1 envelope Lipton's golden onion soup mix
1 pie crust or pastry for single crust pie

1.) Preheat oven to 400. In 9 inch pie plate, combine chicken & veggies; set aside.
2.) In small saucepan, bring milk & soup to a boil over medium heat, stirring occasionally. Cook 1 minutes. Stir into chicken mixture.
3.) Top with pie crust. Press pastry around edge of pie plate to seal; trim excess pastry, then flute edges. With tip of knife, make small slits in pastry.
4.) Bake uncovered 35 minutes or until crust is golden.

Serves: 4