Speedy Chicken Pot Pie

1-15 oz. pkg. refrigerated unbaked pie crust (2 crusts)

1-9 oz. pkg. frozen, chopped, cooked chicken, thawed

1/2 of a 16 oz. pkg. frozen mixed vegetables (2 cups)

1 (10-3/4 oz.) can condensed cream of chicken soup

1/3 C. evaporated milk, or milk

1/8 to 1/4 t. pepper

Line a 9" pie plate with one unbaked piecrust, following package directions.

Combine remaining ingredients. Turn into prepared crust. Cover with remaining crust. Seal & flute edges. Cut vents in top crust, so steam can escape.

Bake at 400 degrees for 45 to 50 minutes or until golden. Cover edges of crust to prevent overbrowning. Let stand for 10 minutes before serving. Makes 6 servings.

(Tracy's note- After making this, I would use more milk (evaporated) than called for to make more gravy, and perhaps prebake the bottom crust a bit. I als needed to cook mine longer, but my oven tends to cook slow.)

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