Chicken Pot Pie

* ingredients:

°1 can CAMPBELL® Heavy Cream Low Fat Chicken Soup
°2 c cook & diced chicken
°1 cup mixed greens, fresh (chopped and cooked) or frozen, thawed (peas, carrots, celery, mushrooms)
°1 medium sweet potato, cut into cubes, cooked without salt
°1 frozen 9-inch (23 cm) pie crust, thawed 15 minutes

* Preparation:

Combine soup, chicken, vegetables and potatoes. Spread in an empty pie plate.
Cover with melted pie crust and press it around the edge of the entire pie plate. Prick the peel to let the steam escape.
Bake in a preheated 200°C (400°F) oven, until crust is golden - about 20 to 25 minutes.

Enjoy !