Classic Chicken Pot Pie
2 (15 ounce) cans mixed vegetables, drained
1 (10 ounce) can cooked chicken, drained
1 (10 3/4 ounce) can cream of chicken soup
1/4 teaspoon thyme or sage
2 (9-inch) frozen ready-to-bake pie crusts, thawed
Heat oven to 350 degrees F.
n medium bowl, combine vegetables, chicken, soup and seasoning; mix well.
Fit one pie crust into 9-inch pie pan; pour vegetable mixture into pie crust.
Top with remaining crust, crimp edges to seal and prick top with fork.
Bake for 30 minutes, or until crust is golden brown and filling is hot.
Allow pie to cool slightly before cutting into wedges.
Serves 4 to 6
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