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2 deep-dish pie crust, (9-inch)
1 (10 3/4-ounce) can cream of chicken soup
1 (15-ounce) can mixed vegetables
1 (5-ounce) can chicken
2 tablespoons butter, melted


Bring pie crusts to room temperature; set aside. Mix the next 3 ingredients together; set aside. Place one pie crust in an ungreased 9" deep-dish pie pan; pour vegetable mixture into pie crust. Roll out remaining crust; arrange on top of pie. Seal and pinch edges; vent top crust and brush with butter. Bake at 350 degrees until golden, about 30 to 40 minutes.


From "5 Ingredients or Less!" Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.