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CHICKEN POT
PIE
2 (16 oz.)
frozen mixed vegetables
1 can (10 oz.)
cooked chicken, drained
1 can (10-3/4
oz.) cream of chicken soup
¼ tsp. thyme
2 (9-inch)
frozen ready-to-bake pie crusts
Preheat oven to 375 deg. Cook
frozen vegetables according to package directions. In medium mixing bowl,
combine vegetables, chicken, soup, and thyme. Mix well and pour vegetable
mixture into crust. Top with the remaining crust, crimp edges to seal, and pick
top with a fork.
Bake
30
to
45
minutes
or
until
crust
is
golden
brown
and
filling
is
hot.
Allow
pie
to
cool
slightly
before
cutting
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