Chicken Pot Pie: from Emily
2 cans cream of potato
soup
16 oz. frozen veggies
mix
2 c. cooked diced
chicken
1/2 c. milk
1/4 tsp. thyme
1/4 tsp. pepper
2 - 9" pie crusts
Combine ingredients
and spoon into pie crust. Cover with top crust and crimp edges to seal. Slit
top of crust and brush with a beaten egg. Bake 40 min at 375. Cool 10 min. and
serve.
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