An easy and quick chicken pot pie with cheese and vegetables..
Ingredients (serves 5)
Add broccoli and carrots to a pot, and steam, covered for 3 minutes or until a bit tender but still firm.
Combine the soup, cooked chicken, cheese, milk, salt, broccoli and carrots in a large bowl.
Line a pie pan with one of the pie crusts.
Spoon the soup mixture into the pie crust, and cover with the top crust. Seal the edges and cut vents into the top.
Bake in the preheated oven for 30 minutes, until the top turns a golden brown.