EASY CHICKEN POT PIE

2 cans (10 3/4 oz. each) cream of potato soup
1 (16 oz.) can Veg-All
2 c. cooked, diced chicken
1/2 c. milk
1/2 tsp. thyme
1/2 tsp. black pepper
2 (9″) frozen pie crust, thawed
Combine first 6 ingredients. Spoon into 1 pie crust. Cover with other pie crust; crimp edges to seal. Slit top crust. Bake at 375 degrees for 40 minutes. Cool 10 minutes.

You can leave a response, or trackback from your own site.

Leave a Reply

You must be logged in to post a comment.