3 cups mixed vegetables
2 cups small red potato wedges, cooked
2 cups chicken, cooked and shredded
1 can (10.75 oz) each low fat cream of chicken soup and cream of mushroom soup
1/2 teaspoon each of salt and pepper
1 teaspoon chopped parsley
1 box refrigerated pie crust
Preheat oven to 350 degrees. Place frozen vegetables in saucepan; cover with water. Boil uncovered for 3 minutes; drain. Combine vegetables, potatoes, chicken, soups, salt, pepper, and parsley. Place one sheet of pie crust into 9 inch pie plate. Pour mixture into crust; place second crust on top. Press and seal crust edges together; ct slits in crust top. Bake for 45 minutes. Cook to internal temperature of 165 degrees. Refrigerate any leftovers. Serves 8.
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