Quick Chicken Pot Pie

Ingredients

• 2 cups leftover shredded chicken
• 1 can cream of chicken soup
• 1 cup frozen mixed vegetables
• 1/2 cup milk
• 1 refrigerated pie crust (or canned biscuits)

Instructions

1. Preheat your oven to 400°F.
2. In a bowl, mix the chicken, cream of chicken soup, frozen vegetables, and milk.
3. Pour the mixture into a 9-inch pie dish or casserole dish.
4. Unroll the refrigerated pie crust over the top of the dish, crimping the edges to seal. (Alternatively, place canned biscuits over the top).
5. Cut a few slits in the crust to vent steam.
6. Bake for 30-35 minutes until the crust is golden brown and the filling is bubbly.

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