Chicken Pot Pie
Submitted_by : Jennifer Goodwin - Ashford, Connecticut
2 cans (10 3/4 oz. each) cream of potato soup
1 - 16 oz. can of veg-all, drained
3 cups cooked, diced chicken
1/2 cup milk
1/2 teaspoon thyme
1/2 teaspoon black pepper
2 - 9 inch pie crusts, thawed
1 egg, slightly beaten (optional)
Combine first 6 ingredients. Spoon into prepared pie crust. Cover with top crust, crimp edges to seal. Slit top crust and brush with egg, if desired. Bake at 375, for 40 minutes. Cool for 10 minutes.
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