 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
I've tried a lot of pot pies, but this is my favorite. I once was making it and realized I didn't have any chicken, oops, oh well I made it any way and didn't miss the chicken one bit. Ingredients:
1 (10 3/4 ounce) canned mixed vegetables, drained |
1 (10 ounce) can cream of potato soup |
1 (10 ounce) can cream of celery soup |
2 cups chicken, cooked and diced |
1/2 cup milk |
1/2 teaspoon thyme |
1/4 teaspoon pepper |
2 pie crusts |
1 egg, beaten |
Directions:
1. Mix all ingredients except pie crust and egg.
2. Pour into unbaked pie shell and brush egg on top.
3. Bake at 375 for 40-45 minutes.
|
|