VEG - ALL CHICKEN POT PIE

By JAmero4702

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Ingredients

2 cans cream of potato soup
1 (16 oz.) can Veg-All, drained
2 c. diced cooked chicken
1/2 c. milk
1/2 tsp. thyme
1/4 tsp. black pepper
2 (9") pie crusts (one for top)
1 egg, beaten, optional

Details

Servings 1
Adapted from cooks.com

Preparation

Step 1

Combine first 6 ingredients. Spoon into crust. Top with the top crust. Crimp edges to seal. Slit top crust and brush with egg if desired. Bake at 375 degrees for 40 minutes or until crust is done. Cool 10 minutes.