Veg-All Chicken Pot Pie - cooking recipe

Ingredients

2 (10 3/4 oz.) cans cream of potato soup
1 (16 oz.) can Veg-All, drained
2 c. cooked, diced chicken
1/2 c. milk
1/2 tsp. thyme
1/2 tsp. pepper
2 (9-inch) frozen pie crusts (deep)
1 egg, slightly beaten

Preparation

Combine the first 6 ingredients; spoon into pie shell.
Cover with top crust.
Seal.
Slit the top and brush with egg.
Bake at 375\u00b0 for 40 minutes.
Very easy.