Ultimate Chicken Pot Pie

1 package (about 14 ounces) refrigerated pie crust (2 crusts), at room temperature OR I can of refrigerator pastry sheet.

1 can (10 ½ ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup. Nancy uses the condensed cream of chicken with herbs.

½ cup milk

2 cups cubed cooked chicken

1 package (12 ounces) frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 2 ⅔ cups)

1 cup shredded Cheddar cheese (about 4 ounces)

Note: Ingredients may have been altered from the original.

Directions at campbells.com

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