1 can cream of chicken soup
2 cups cubed, cooked chicken
1 cup frozen mixed vegetables
1 medium potato, diced, cooked without salt
1 9"uncooked pastry shell, thawed for 15 minutes
1. Preheat oven to 400*F
2. Mix soup, chicken, vegetables and potato. Spread in empty pie plate.
3. Top with pastry shell, and press pastry against rim of pie plate. Vent crust to allow steam to escape.
4. Bake until pastry is deep golden brown, about 20-25 minutes.