Heat the oven to 400°F. While the oven is heating, stir the soup, milk, chicken and vegetables in a 9-inch pie plate. Season with salt and pepper and sprinkle with 1/4 cup cheese, if desired.Place the pie crust over the filling. Trim any excess. Crimp the edges of the crust to the rim of the pie plate. Using a sharp knife, cut several slits in the crust.Bake for 30 minutes or until the crust is golden brown. Sprinkle the crust with the 1/4 cup remaining cheese, if desired.
1 can (10 1/2 ounces) Campbell's® Creamy Cauliflower Cooking Soup0.5 cup milk2 cups cubed cooked chicken12 ounces frozen California vegetable blend (broccoli, cauliflower, carrots), thawed0.5 cup shredded Cheddar cheese (optional)0.5 of a 14-ounce package refrigerated pie crust (1 crust), at room temperature
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