prep: 15 min total: 55 min

• 4 cups cut-up cooked chicken
• 1 bag (1 lb.) frozen mixed vegetables, thawed
• 2 cans (10 ¾ oz each) condensed cream of chicken soup
• 1 can (10 ¾ oz) condensed chicken broth
• Chopped fresh parsley

Heat oven to 350˚. Heat chicken, vegetables, soup and broth to a low simmer in a 4 quart saucepan or Dutch oven, stirring occasionally. Simmer and stir 1 minute. Spread in ungreased rectangular baking dish, 13x9x2 inches.

Using frozen pie crust, pie crust sticks or a homemade pie crust recipe; roll out, then cover the dish with pie crust. No need to seal the edges of the crust to the pan.

Bake uncovered 30 to 40 minutes or until golden brown. Sprinkle with parsley. Let stand 10 minutes before serving. Wonderful!

8 servings