1
can (10 3/4 oz) condensed 98% fat-free cream of chicken soup with 30% less sodium
1
cup milk
2
cups frozen diced cooked chicken breast (9 oz)
1
cup frozen diced southern-style hash brown potatoes (from 32-oz bag)
1
bag (12 oz) frozen mixed vegetables
1/8
teaspoon pepper
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Steps
1
Heat oven to 450°F. Spray cookie sheet with cooking spray. Remove pie crust from pouch; place flat on cookie sheet. If desired, decoratively flute edge. Bake 8 minutes or until light golden brown.
2
Meanwhile, in 12-inch nonstick skillet, mix soup and milk. Cook over medium-high heat, stirring frequently, until bubbly. Stir in chicken, potatoes, frozen mixed vegetables and pepper. Return to boiling. Reduce heat to medium-low; cover and simmer 8 to 10 minutes, stirring occasionally, until thoroughly heated.
3
Remove skillet from heat. With large pancake turner, place baked pie crust on top of chicken mixture. Cut into wedges to serve.
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