Todd’s Favorite Chicken Pot Pie – Cindy Leishman

2 (10 3/4oz.) cans cream of potato soup

1 (16 oz.) can Veg-All (or you can use frozen vegetables)

2 c. cooked, diced chicken (rotisserie chicken is yummiest)

1/2 c. milk

1/4 tsp. thyme

1/4 tsp. black pepper

2 frozen pie crusts, thawed

Combine the first 6 ingredients. Spoon into prepared pie crust. Cover with the top crust; crimp edges to seal. Slit top crust. Bake at 375 for 40 minutes. Cool 10 minutes.


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