1

lb boneless skinless chicken breasts, cut into cubes

1

can (10 3/4 oz) condensed cream of chicken soup with 30% less sodium

1/2

cup buttermilk

1

bag (12 oz) frozen mixed vegetables, thawed

1

large baking potato (8 oz), peeled, cut into cubes

1

jar (2 oz) diced pimientos, drained

1/2

teaspoon salt

1/4

teaspoon pepper

1

Pillsbury™ refrigerated pie crust, softened as directed on box

1

Heat oven to 400° F. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken; cook 2 minutes, stirring frequently. Stir in soup and buttermilk. Heat to boiling; stir in mixed vegetables, potato, pimientos, salt and pepper.

2

Spoon mixture into ungreased 3-quart casserole. Remove pie crust from pouch; place over hot chicken mixture. Seal edge and flute. Cut slits in several places in top crust.

3

Bake 30 to 40 minutes or until crust is golden brown and filling is bubbly.