Ingredients

• ●2 cups, shredded Cooked chicken
• ●1 cup Mixed vegetables (frozen)
• ●1 can (10.75 oz) Cream of chicken soup
• ●1/2 cup Milk
• ●1/2 cup, chopped Onion
• ●2 cloves, minced Garlic
• ●1/2 teaspoon Salt
• ●1/4 teaspoon Black pepper
• ●2 Refrigerated pie crusts
• ●2 tablespoons Butter

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2Melt butter in a large skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
3. 3Stir in the cooked chicken, mixed vegetables, cream of chicken soup, and milk. Season with salt and pepper.
4. 4Bring to a simmer and cook for 5 minutes, stirring occasionally.
5. 5Line a pie dish with one of the pie crusts.
6. 6Pour the chicken mixture into the pie crust.
7. 7Top with the second pie crust and crimp the edges to seal. Cut slits in the top crust to vent steam.
8. 8Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
9. 9Let cool for 10 minutes before serving.