|
|
Foodgeek: |
|
Rating: |
   |
Servings: |
4 to 6 servings |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
2 cans (10-3/4 oz. each) cream of potato soup
1 can (16 oz.) mixed vegetables, drained
2 cups cooked, diced chicken
1/2 cup milk
1/2 tsp. thyme
1/2 tsp. black pepper
2 9 inch-frozen pie crusts, thawed
1 egg slightly beaten
|
Directions:
|
Combine first six ingredients. Spoon into prepared bottom pie crust. Cover with top crust. Crimpe edges to seal. Slit top crust and brush with egg. Bake at 375°F for 40 minutes or until golden. Let cool for at least 10 minutes before serving.
|
|
User Reviews: |
This recipe is great/easy,tastes great and looks pretty when brought to the table.Everyone at work is using it for turkey leftovers |
|
|
|
|
|
