EASY CHICKEN POT PIE

EASY CHICKEN POT PIE

By:
Community Classics .
Edited on Dec 13, 2007

This is so good and takes you back when you were little

Ingredients

2 10¾-ounce cans cream of potato soup

1 16-ounce can mixed vegtables or 1 bag of frozen mixed vegtables

2 cups cooked, diced chicken

½ cup milk

½ teaspoon thyme

½ teaspoon black pepper

2 9-inch frozen pie crusts, thawed

1 egg, slightly beaten (optional)

Directions

Combine first six ingredients and spoon into prepared pie crust. Cover with top crust. Crimp edges to seal. Slit top crust and brush with beaten egg, if desired.

Bake at 375 degrees for 40 minutes. Cool 10 minutes.



Not a NESTLÉ®-tested recipe.


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