Chicken Pot Pie
- 2 10-oz.cans of cream of potato soup
- 1-15 oz. can of mixed vegetables, drained
- 2 c. diced cooked chicken
- 1/2 c. milk
- 1/2 tsp. thyme
- Black pepper to taste
- 2 9-in. frozen pie crusts, thawed
- Combine first 6 ingredients. Spoon into prepared pie crust.
- Cover with top crust. Crimp edges to seal. Slit top crust and brush with egg, if desired.
- Bake at 375º for 40 minutes. Cool 10 minutes before serving.
Share & Print
0 0 100 0