Veg-All Pot Pie

• 2 (15 ounce) cans veg-all original mixed vegetables, drained
• 1 (10 ounce) can cooked chicken, drained
• 1 (10 3/4 ounce) can cream of mushroom soup or (10 3/4 ounce) can cream of chicken soup
• 1/4 teaspoon thyme or 1/4 teaspoon sage
• two 9-inch frozen ready-to-bake pie crust

1. Preheat oven to 350u0b0F.
2. In medium bowl, combine vegetables,chicken, soup, and seasoning.
3. Fit one pie crust into 9-inch pie pan; pour vegetable mixture into pie crust.
4. Top with remaining crust, crimp edges to seal and pick top with fork.
5. Bake at 350F for 60 minutes or until crust is golden brown and filling is hot.
6. Allow pie to cool slightly before cutting into wedges to serve.
7. (As requested, I copied this recipe exactly as it appears on the Veg-All label I have saved and have been using since the early 90's!).

mixed vegetables, chicken, cream of mushroom soup, thyme, crust

Taken from www.food.com/recipe/veg-all-pot-pie-76123 (may not work)