For dinner on a great fall evening – chicken pot pie. And with everything in the cupboard – its even easier! 🙂 Thank you Tina for a great and yummy dinner.
2 pie crusts
2 cans cream of potato soup (chunky)
2 cups chopped chicken
1 can veg-all, drained
1/2 cup milk
1/2 tsp each thyme and black pepper
Mix all together. Pour into pie shell. Top with other pie shell. Egg wash the top. Bake at 350 for 40 minutes. Oh, and poke holes with fork in top of pie shell before putting egg wash on.
Let sit for about 5 minutes before serving so it stays together (the yummy gooeyness inside).