Vegetable Chicken Pot Pie

8 ingredients
5 steps

Ingredients

  • 2 (10 3/4 oz.) cans Campbell's cream of potato soup
  • 1 (16 oz.) bag frozen mixed vegetables, prepared according to pkg.
  • 2 c. cooked, diced chicken
  • 1/2 c. milk
  • 1/2 tsp. thyme
  • 1/2 tsp. black pepper
  • 2 (9-inch) frozen pie crusts, thawed
  • 1 egg, slightly beaten (optional)

Directions

  1. 1
    Combine the first 6 ingredients.
  2. 2
    Spoon into prepared pie crust.
  3. 3
    Cover with top crust; crimp edges to seal.
  4. 4
    Slit top crust and brush with egg, if desired.
  5. 5
    Bake at 375° for 40 minutes. Cool 10 minutes.

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