Chicken Pot Pie


bullet2 (10 3/4 oz) cans cream of potato soup
bullet1 (15 oz) can Veg-all (drained)
bullet2 cups cooked, diced chicken
bullet1/2 cup milk
bullet1/2 tsp. thyme
bulletblack pepper to taste
bullet2 (9 inch) frozen crusts, thawed
bulletCombine first 6 ingredients in mixing bowl, mixing well
bulletSpoon into one of the pie crusts
bulletUse the other pie crust to cover, making a top crust
bulletCrimp edges to seal
bulletMake slits in crust and brush with egg, if desired
bulletBake at 375 degrees for 40 minutes
bulletCool 10 minutes before serving

From the kitchen of: Nell Waters, 43rd. St. Church of Christ, Austin, Texas

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