My
Collection of Keeper Recipes
Chicken Pot Pie
Categories:
poultry
2 can (10-3/4oz) cream of potato
1 can (16 oz) mixed vegetables
1 cup chicken; diced cooked
1/2 cup milk
1/2 teaspoon thyme
1/2 teaspoon pepper
2 deep-dish pie crusts; thawed
1 large egg; beaten (opt)
Combine first 6 ingredients. Spoon into prepared pie crust. Cover with top crust, crimp edges to seal. Slit top crust and brush with egg, if desired. Bake 40 minutes @375 degrees. Cool 10 minutes, serve. NOTE: Can use 2 cans (5oz size) chicken or leftover turkey. May want to use 3/4c milk.
Adapted: Veg-All
Contributor: W David Griggs (Eutawville, SC)
Yield: 4 servings
Preparation Time: 00:10