Wednesday, September 17, 2008

Chicken Pot Pie

2 cans Cream of Potato soup
1 16oz. frozen bag of peas and carrots
2 cups cooked, diced chicken
2/3 c. milk
1/2 tsp. thyme
1/2 tsp. black pepper
2-9 inch pie crusts (I use the ready to bake pie crusts)

Combine first six ingredients in bowl. Fill pie crust
and cover with second pie crust. Bake at 375 for
40 to 45 minutes.


Will said...

Looks really good. I'll have to give that a shot. I always need a good go to when I can't make the blown out version.

hoLLy said...

i've never made my own chicken pot pie before! i've only bought the frozen ones:) sounds good!