Chicken Pie
- 2 cups diced Chicken
- 2 cans potato soup
- 16 oz can mixed vegetables, drained
- 1/2 cup milk
- 1/2 teaspoon thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 deep-dish pie crusts
Mix all together and pour in pie shell. Put crust on top, and bake until done.
Bake at 350° – may cover the edges of pie crust with aluminum foil to let middle cook evenly after edges have browned.
