Jessica's Chicken Pot Pie

Comfort food at it's best.  Yum.

Chicken Pot Pie
from Jessica Madigan

1 lb. cooked, diced chicken (Costco rotisserie chicken works great)
2 cans condensed cream of chicken soup
3/4 can milk
2 cups frozen mixed vegetables
1 t. black pepper
1 pie crust

Mix condensed soup and milk until creamy.  Then mix in veggies, chicken, and pepper.  Place pie crust in pan.  Fill with chicken mixture.  Add top crust.  Cut a few air holes.  Bake at 350 degrees for 40 minutes, until crust is golden brown and filling bubbles.

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