Diabetic Bottomless Chicken Pot Pie

From mr. Food's quick & easy diabetic cooking

Preheat the oven to 425f.

Combine the soup , milk , chicken , and peas & carrots in a large bowl.

Pour the filling mixture into a 9-inch deep-dish pie plate.

Cover with the pie crust and press the edges to seal.

Make several slits in the crust for venting.

To avoid spills , place on a baking sheet and bake for 40 to 45 minutes or until heated through and the crust is golden.

Let sit for 5 minutes then cut into wedges and serve.

condensed cream of chicken soup, nonfat milk, chicken breasts, frozen peas and carrots, black pepper, pie crust