Ingredients

• 1 (14.1 oz) package ready-to-bake rolled pie crusts
• 1 Deli rotisserie chicken
• 1 cup frozen mixed vegetables
• 1 (10.75 oz) can cream of chicken soup
• ½ cup reduced-fat milk
• Aluminum foil

Steps

1. Preheat oven to 450°F. Unfold 1 pie crust and press into bottom of 8-inch round pie pan.
2. Remove meat from chicken and chop (2 cups). Combine chicken, vegetables, soup, and milk. Spread mixture evenly in pie crust.
3. Unfold remaining pie crust and lay over top of pie pan, letting excess hang over edge. Trim crust even with outside edge of pan; crimp by pinching dough together or pressing with fork.
4. Bake 15 minutes, then cover outside edge with foil. Bake 20 more minutes until crust is golden and chicken is 165°F. Serve.

Ingredients

• 1 lb Brussels sprouts
• 2 tablespoons water
• 1 tablespoon unsalted butter
• ½ teaspoon seasoned salt
• ⅛ teaspoon pepper

Steps

1. Trim root ends from sprouts and place in microwave-safe dish. Add water and cover.
2. Microwave on HIGH 5 minutes, then stir. Microwave on HIGH 3 more minutes or until desired tenderness; drain
3. Cut butter into small pieces. Add butter, salt, and pepper to sprouts and stir until butter is melted. Serve.