Easy Chicken Pot Pie

9 ingredients
7 steps

Ingredients

  • 2 (10 3/4 oz.) cans cream of potato soup
  • 1 (15 oz) can VEG-ALL mixed vegetables, drained
  • 1 C. frozen mixed vegetables (left over vegetables are good too)
  • 2 C. cooked, diced chicken
  • 1/2 C. milk
  • 1/2 tsp. thyme
  • Salt and pepper to taste
  • 2 - 9 inch frozen pie crusts, thawed
  • 1 egg slightly beaten (optional)

Directions

  1. 1
    Place bottom crust in pie pan; lightly brown in 375 oven. Combine first 6 ingredients.
  2. 2
    Spoon into prepared crust.
  3. 3
    Cover with top crust.
  4. 4
    Crimp edges to seal.
  5. 5
    Slit top crust and brush with egg, if desired.
  6. 6
    Bake at 375 degrees for 40 minutes.
  7. 7
    Cool 10 minutes before serving.

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