Split Chicken Pot Pie

This is the semi home made version of a chicken pot pie, very quick and simple, we love it. When buying the pie crust you want to buy the ones in the can that you place in a pie pan.

• Ready In: 1 hr 25 mins
• Serves: 5

Ingredients

• 2  refrigerated pie crusts
• 19  ounces  cream of mushroom soup
• 2  cups  diced chicken
• 2  cups  frozen mixed vegetables
• 1⁄2 teaspoon thyme

Directions

1. Line a 9 inch pie pan with one crust.
2. Fill with cream of mushroom soup, chicken, veggies and thyme, mix a little being careful not to damage the crust on bottom.
3. Cover with the other crust, fold edges over and crimp to seal.
4. Make 4 slits in the center to vent and bake uncovered in a 350 degree oven for 75 to 90 minutes or until the crust is golden and the filling is hot.