1 (15 oz) pkg Pillsbury’s Refrigerated Unbaked Piecrust (rolled, 2 crusts)
1 (9 oz) pkg frozen chopped cooked chicken, thawed
½ of a (16 oz) pkg frozen mixed vegetables (2 cups)
1 (10¾ oz) can Cream of Chicken soup (reduced-fat, reduced-sodium, if desired)
1/3 cup evaporated milk or regular milk
1/8 - ¼ tsp pepper
Preheat oven to 400 degrees. Line a 9-inch pie plate with one unbaked piecrust, following pkg directions. Combine remaining ingredients. Turn into prepared crust. Cover with remaining crust; seal and flute edges. Cut vent in top crust, so steam can escape. Bake for 45-50 minutes or until golden. Cover edges of crust to prevent over browning. Let stand 10 minutes before serving.
