Shortcut Chicken Pot Pie

Some days you just don’t want a lot of fussing. Try this for a hearty, comforting dinner that goes together in no time.

Ingredients:

3 cups diced leftover (or grocery store rotisserie) chicken
2 (10 ¾ ounce) cans cream of chicken soup (I’m using the low fat kind)
½ cup chicken broth
1 teaspoon poultry seasoning
2 (4 ounce) cans sliced mushrooms, drained
2 cups frozen classic mixed vegetables (peas, carrots, green beans, corn), thawed
1 refrigerated pie crust

Directions: Preheat oven to 350 degrees F. In a large bowl, combine all ingredients except the pie crust. Spoon the chicken mixture into a shallow casserole dish (about 1.5 quart capacity). Place the pie crust over the dish and press the edges of the crust onto the edges of the dish. Fold up any excess crust that hangs over the edges and lightly crimp. Cut a few vent holes in top. Place both dishes on a large baking sheet to catch any drips. Bake for about 50 to 60 minutes or until the crust is golden brown and the filling is bubbly. Let cool a few minutes before serving.