Veg-All Chicken Pot Pie

It is really easy to make. I use deep dish pie crust. I found this recipe from a co-worker cookbook. It calls for can of Veg-All, I use a bag of frozen mixed vegetables.

• Ready In: 1 hr 10 mins
• Serves: 4-6

Ingredients

• 2 (10 3/4ounce) 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 black pepper
• 2 (9 inch)  frozen pie crusts, thawed (deep dish)
• 1  egg, lightly beaten (optional)

Directions

1. Combine first 6 ingredients.
2. Spoon into prepared pie crust.
3. Cover with top crust; crimp edges to seal.
4. Slit top crust and brush with egg.
5. Bake at 375 degrees for 40 minutes.
6. Cool for 10 minutes before serving.