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Chicken Vegetable Pot Pie Recipe

by CookEatShare Cookbook

Ingredients

2 cans cream potato soup 1 (16 ounce.) can mixed vegetables, liquid removed 2 c. cooked diced chicken 1/2 c. lowfat milk

1/4 teaspoon thyme 1/4 teaspoon pepper 2 9" frzn pie crusts, thawed 1 egg, slightly beaten

Directions

1. Combine first 6 ingredients; spoon into 1 of the prepared pie crusts. Cover with top crust and crimp edges to seal. Makes 2 slits in the top crust and brush with beaten egg. Bake at 375 degrees for 40 min. Cold for 10 min.

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