Chicken Pot Pie

by Lisa Samboni

Servings: 4 servings

INGREDIENTS

2 cans (10-3/4 oz each) cream of potato soup
1 16 oz. can mixed vegetables, drained
2 cups cooked, diced chicken
1/2 cups milk
1/2 tsp. thyme
1/2 tsp. black pepper
2 9 inch-frozen pie crusts, thawed
1 egg slightly beaten

INSTRUCTIONS

Combine first six ingredients. Spoon into prepared bottom pie crust. Cover with top crust. Crimpe edges to seal. Slit top crust and brush with egg. Bake at 375°F for 40 minutes or until golden. Let cool for at least 10 minutes before serving.

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Tagged: casseroles, dinnerpies, potpie add tags

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