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Chicken Pot Pie
Ingredients
  • 2 (10 3/4oz) cans of Campbells condensed cream of potato soup
  • 1 (15oz) can of Veg-All mixed vegetables, drained
  • 1 1/2 cups cooked, diced chicken
  • 1/2 cup milk
  • 1/2 tsp thyme
  • 1/2 tsp black pepper
  • 2 9"inch frozen pie crust, thawed
  • 1 slightly beaten egg (optional)
    •
    Directions
    Combine first six ingredients, spoon into pie crust. Cover with top pie crust. Crimp edges to seal. Slit top crust and brush with egg if desired. Bake at 375 degrees for 40 minutes.Cool for 10 minutes.
    Recipe from Patty Greer


    Back To The Kitchen


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