Bottomless Chicken Pot Pie

Preheat the oven to 425°. In a large bowl, combine the soup, milk, chicken and peas and carrots; mix well.

Pour the filling mixture into a 9-inch deep-dish pie plate.

Cover with the pie crust, pressing against the pie plate to seal and flute, if desired.

Make several slits in the crust to create steam vents.

Place pie on a rimmed baking sheet and bake for 40 to 45 minutes or until heated through and the crust is golden.

Let sit for 5 minutes, then cut into wedges and serve.