Bottomless Chicken Pot Pie

this came from Mr. Food's quick and easy diabetic cooking

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1 (10 3/4ounce) can  condensed cream of chicken soup
• 1⁄2 cup nonfat milk
• 3  cups  cubed  cooked chicken breasts
• 1 (16 ounce) package  frozen peas and carrots, thawed and drained
• 1⁄2 teaspoon black pepper
• 1 (15 ounce) package  refrigerated pie crusts

Directions

1. Preheat the oven to 425 degrees.
2. In a large bowl, combine the soup, milk, chicken, and peas and carrots; mix well.
3. Pour the filling mixture into a 9 inch deep dish pie plate, cover with the pie crust, pressing against the pie plate to seal, and flute if desire;, make several slits in the crust to create steam vents.
4. Place pie on a rimmed baking sheet and bake for 40-45 minutes, or until heated through and the crust is golden.
5. let sit for 5 minutes, then cut into wedges and serve.
6. NOTE: to give your crust a nice golden brown color, lightly coat it with nonstick cooking spray before baking.