Chicken Pot Pie
1 can Cream of Chicken Soup
2 cups cubed, cooked chicken
1 cup fresh (cut up, cooked) or frozen vegetable mixture, thawed (e.g. peas, carrots, celery, mushrooms)
1 medium potato, diced, cooked
1 frozen uncooked pastry shell (9" / 23 cm), thawed 15 minutes
Combine soup, chicken, vegetables and potato; spread in empty pie plate.
Top with pastry shell and press pastry against rim of pie plate. Prick crust to allow steam to escape.
Bake in preheated 400°F (200°C) oven until pastry is deep golden brown – about 20 to 25 minutes.