Chicken Pot Pie

Quick, Easy, done in 25 minutes - how much faster do you want it??

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1 (10 ounce) can  Campbell's Cream of Chicken Soup
• 2  cups  cooked chicken, cubed
• 1  cup  fresh cut-up  vegetables (cooked) or 1  cup  frozen vegetables, thawed
• 1  medium potato, diced, cooked, without salt
• 9  inches  frozen pastry uncooked  pastry shells

Directions

1. Mix soup, chicken, vegetables and potato; spread in empty pie plate.
2. Top with pastry shell, thawed for 25 minutes, and press pastry against rim of pie plate. Prick crust to allow steam to escape.
3. Bake in preheated 400F oven until pastry is deep golden brown - about 20-25 minutes.