CHICKEN POT PIE
Instructions:
- 2 (10 3/4 oz.) cans cream of potato soup
- 1 (16 oz.) can or pkg. drained mixed vegetables
- 2 c. cooked, diced chicken
- OR 4 to 5 Market Day chicken steaks, cooked
- 1/2 c. milk
- 1/2 tsp. thyme
- 1/2 tsp. black pepper
- 2 (9 inch) frozen pie crusts, thawed
- Combine first 6 ingredients.
- Spoon into prepared pie crust.
- Cover with top crust; crimp edges to seal. Slit top crust.
- Bake at 375 degrees for 40 minutes.
- Cool 10 minutes.
- (6 servings)