Chicken Pot Pie - cooking recipe

Ingredients

1 package refrigerated pie crusts (2 crusts)
2 cans cream of potato soup, condensed
1 can mixed vegetables (15 ounces) drained
2 cups cooked chicken, cubed (can sub. 2-5 oz. cans of chicken, drained)
1/2 cup milk
1/2 teaspoon thyme
1/4 teaspoon pepper
1 egg, beaten, optional

Preparation

Prepare pie crusts following package directions for 2-crust pie. Mix soup, mixed vegetables, chicken, milk, thyme and pepper. Pour into pastry-lined pie plate. Top with second crust. Fold top crust under bottom crust. Flute edge. Brush crust with egg if desired. Cut slits in top crust. Bake at 375 degrees for 40 minutes until golden brown. Cool 10 minutes.