Easy Chicken Pot Pie

• 1 lb. refrigerated biscuit dough
• 1 cup canned cream of chicken soup, condensed (no water added)
• 1 cup cooked chicken, cubed
• 1 lb. frozen mixed vegetables, thawed

Preheat oven to temperature 350°F. Roll out dough and divide in half. Press half the dough into a buttered pie plate. Combine remaining ingredients in a bowl and pour into crust. Cover with remaining dough, crimping edges under to seal. Cut several slits in top of pie and bake about 30 minutes or until top is well browned.