1/2 cup chopped onion
2 cups cooked chicken breast, diced
1 can corn, drained
1 can green beans, drained
2 cans cream of chicken soup
1 tbsp dried thyme
1 tbsp dried rosemary
1 pkg refrigerated pie crust
Pre-heat oven to 350. Bake bottom of pie crust for 10 minutes. Saute onion. Combine onion and all other ingredients in a bowl. Pour mixture into baked pie crust. Top with remaining pie crust and poke with a fork to vent. Bake in oven for 25 minutes, or until bubbly.
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