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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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It is really easy to make. I use deep dish pie crust. I found this recipe from a co-worker cookbook. It calls for can of Veg-All, I use a bag of frozen mixed vegetables. Ingredients:
2 (10 3/4 ounce) cans cream of potato soup |
1 (16 ounce) can veg-all, drained |
2 cups cooked chicken, diced |
1/2 cup milk |
1/2 teaspoon thyme |
1/2 teaspoon black pepper |
2 (9 inch) frozen pie crusts, thawed (deep dish) |
1 egg, lightly beaten (optional) |
Directions:
1. Combine first 6 ingredients.
2. Spoon into prepared pie crust.
3. Cover with top crust; crimp edges to seal.
4. Slit top crust and brush with egg.
5. Bake at 375 degrees for 40 minutes.
6. Cool for 10 minutes before serving.
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