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.