Chicken Pot Pie
![]() | 2 (10 3/4 oz) cans cream of potato soup | ||||||||||||||
![]() | 1 (15 oz) can Veg-all (drained) | ||||||||||||||
![]() | 2 cups cooked, diced chicken | ||||||||||||||
![]() | 1/2 cup milk | ||||||||||||||
![]() | 1/2 tsp. thyme | ||||||||||||||
![]() | black pepper to taste | ||||||||||||||
![]() | 2 (9 inch) frozen crusts,
thawed
|
From the kitchen of: Nell
Waters, 43rd. St. Church of Christ, Austin, Texas