Chicken Vegetable Pot Pie Recipe

• 2 cans cream potato soup
• 1 (16 ounce.) can mixed vegetables, liquid removed
• 2 c. cooked diced chicken
• 1/2 c. lowfat milk
• 1/4 teaspoon thyme
• 1/4 teaspoon pepper
• 2 9" frzn pie crusts, thawed
• 1 egg, slightly beaten

1. Combine first 6 ingredients; spoon into 1 of the prepared pie crusts.
2. Cover with top crust and crimp edges to seal.
3. Makes 2 slits in the top crust and brush with beaten egg.
4. Bake at 375 degrees for 40 min.
5. Cold for 10 min.

mixed vegetables, chicken, milk, thyme, pepper, frzn pie crusts, egg

Taken from cookeatshare.com/recipes/chicken-vegetable-pot-pie-39828 (may not work)