• 1 (10 or 12.5 oz) can Chunk Chicken in Water, drained
• 1 (10.75 oz.) can cream of chicken soup
• 1 (9 oz.) package frozen mixed vegetables, thawed (about 2 cups)
• 1 refrigerated pie crust

Preheat oven to 400° F. Spray 9” pie plate with nonstick cooking spray. Combine chicken, soup, and frozen vegetables in a bowl. Pour into pie plate and top with pie crust and make slit in center. Bake 30 minutes.Tip: Double filling if using a deep dish pie plate. Can also substitute refrigerated pie crust with a sheet of frozen puff pastry thawed. Place sheet over filling and trim edges to fit pie plate.