Preheat oven to 425.

Mix together soup, chicken, and vegetables until well mixed.

Pour into pie crust bottom (in pie plate).

Add top crust, sealing/pinching.

Use sharp knife to cut small holes in top crust for venting.

Bake until crust is deep golden brown, use foil to cover edges if they are getting too dark too fast.

Allow to cool for 10 minutes before cutting and serving.

This easy and versatile recipe can be modified to everyone's taste, any cream type soup will work, along with any meat and vegetable choices; add cheese, spices, etc. Make it yours!