Ingredients
1
lb boneless skinless chicken breasts, cut into cubes
1
can (10 3/4 oz) condensed cream of chicken soup with 30% less sodium
1/2
cup buttermilk
1
bag (12 oz) frozen mixed vegetables, thawed
1
large baking potato (8 oz), peeled, cut into cubes
1
jar (2 oz) diced pimientos, drained
1/2
teaspoon salt
1/4
teaspoon pepper
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Preparation
Heat oven to 400° F. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken; cook 2 minutes, stirring frequently. Stir in soup and buttermilk. Heat to boiling; stir in mixed vegetables, potato, pimientos, salt and pepper.
Spoon mixture into ungreased 3-quart casserole. Remove pie crust from pouch; place over hot chicken mixture. Seal edge and flute. Cut slits in several places in top crust.
Bake 30 to 40 minutes or until crust is golden brown and filling is bubbly.
