Chicken Pot Pie

Name: Chicken Pot Pie
Ingredients: 2 cans cream of potato soup (10 3/4 oz. each); 1 can mixed vegetables (16 oz. Veg-All or frozen vegetables, thawed); 2 c. cooked and diced chicken; 1/2 c. milk; 1/2 tsp. thyme; 1/2 tsp. black pepper; 2 (9-inch) frozen pie crusts, thawed (I prefer to use All-Ready pie crusts in the dairy section); 1 egg, slightly beaten (optional)

8 ingredients

6 steps

Ingredients

2 cans cream of potato soup (10 3/4 oz. each)
1 can mixed vegetables (16 oz. Veg-All or frozen vegetables, thawed)
2 c. cooked and diced chicken
1/2 c. milk
1/2 tsp. thyme
1/2 tsp. black pepper
2 (9-inch) frozen pie crusts, thawed (I prefer to use All-Ready pie crusts in the dairy section)
1 egg, slightly beaten (optional)

Directions

1

Combine first 6 ingredients.
2

When using the frozen vegetables, heat the mixture on the stove until the vegetables are about done (approximately 15 minutes).
3

Spoon into prepared crust; crimp edges to seal.
4

Slit top of crust and brush lightly with beaten egg.
5

Bake at 375° for 40 minutes.
6

Cool 10 minutes before serving.