Chicken Pot Pie



4 to 6 servings



2 cans (10-3/4 oz. each) cream of potato soup
1 can (1 lb.) 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


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.

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1 Recipe Reviews


Reva reviewed Chicken Pot Pie on December 4, 2002

This recipe is great/easy,tastes great and looks pretty when brought to the table.Everyone at work is using it for turkey leftovers