Veg-All Chicken Pot Pie
This chicken pot pie recipe is super easy to throw together and makes a delicious dinner.
Ingredients:
- 2, 10 3/4 ounce cans cream of potato soup
- 1, 16 ounce can Veg-All, drained
- 2 cups cooked chicken, diced
- 1/2 cup milk
- 1/2 teaspoon thyme
- 1/2 teaspoon pepper
- 2, 9 inch frozen deep dish pie crusts, thawed
- 1 egg, lightly beaten
Directions:
Preheat your oven to 375 degrees.In a large bowl, add cream of potato soup, Veg-All, cooked chicken, milk, thyme and pepper.
Mix together until well combined.
Place the mixture into the pie crust.
Place the second pie crust on top and crimp the edges together to seal.
Be sure to slit the top crust.
Evenly brush the top crust with egg.
Bake in te oven for 35 to 40 minutes.
Remove from oven.
Let cool for about 10 minutes before serving.
