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Categories:Viewed: 72 - Published at: 4 years ago
Ingredients
- 2 chicken breasts, cooked and cubed
- 2 cans cream of potato soup
- 1 (16 oz.) can Veg-All, drained
- 1/2 c. milk (whole)
- 1/2 tsp. thyme
- salt and pepper to taste
- 2 (9-inch) frozen All-Ready pie crusts, thawed
- 1 egg, slightly beaten (optional)
Method
- Combine all ingredients, except egg, in medium bowl. Pour into unbaked pie shell. Cover with top crust. Crimp or pinch edges to seal. Slit top crust with sharp knife several times. Brush top crust with beaten egg, if desired. Bake at 375° for approximately 40 minutes. Cool about 10 minutes. Serves 3 to 4.
