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Enjoy this recipe from One-Pot Wonders.
Submitted by: Kris Coburn from Dansville, NY
2 9-inch pie crusts, divided
1-1/2 c. cooked chicken, diced
2 to 3 c. frozen mixed vegetables, thawed
2 10-3/4 oz. cans cream of chicken soup
1/2 c. milk
1 t. pepper
1 t. dried thyme
1 egg, beaten
Line a 9" pie plate with one crust. Mix together chicken, vegetables, soup, milk, pepper and thyme; spread in crust. Top with remaining crust; cut slits to vent and brush with egg. Bake at 350 degrees for 50 minutes, or until bubbly and golden. Serves 4 to 6. | |
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Line a 9" pie plate with one crust. Mix together chicken, vegetables, soup, milk, pepper and thyme; spread in crust. Top with remaining crust; cut slits to vent and brush with egg. Bake at 350 degrees for 50 minutes, or until bubbly and golden. Serves 4 to 6. |
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