Chicken Pot Pie

Toni 2 posted 01-19-99

Chicken Pot Pie

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


Preheat oven to 375 F.

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 degrees for 40 minutes or until golden. Let cool for at least 10 minutes before serving.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line