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Chickety-Split Pot Pie*

2 refrigerated pie crusts (15-oz pkg)
19-oz can cream of mushroom soup
2 cups diced, cooked chicken
2 cups frozen mixed vegetables
1/2 tsp thyme

Line a 9-inch pie plate with a refrigerated pie crust. Fill with can of ready-to-serve cream of mushroom soup, cooked chicken, frozen mixed vegetables, and thyme. Cover with other crust; fold edges under and crimp or flute. Cut 4 slits in center.

To make ahead: Wrap pie airtight; freeze up to 2 months. To serve bake uncovered in a 325°F oven for 1-1/4 to 1-1/2 hours until crust is golden and filling is hot.

Serves 6.

Woman's Day