Sister Mary'S Chicken Pot Pie
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A home-kitchen version of sister mary's chicken pot pie, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 2 cans cream of chicken soup
- 1 (16 oz.) can mixed vegetables
- 2 c. cooked, dried chicken
- 1/2 c. milk (less makes it thicker)
- 1/2 tsp. thyme
- 1/2 tsp. black pepper
- 2 (9-inch) frozen pie crusts, thawed
- 1 egg, slightly beaten (optional)
Method
Combine first 6 ingredients and spoon into prepared pie crust. Cover with top crust.
Crimp edges to seal.
Slit top crust and brush with egg, if desired.
Bake at 375° for 40 to 50 minutes. Cool 10 minutes.
Rate:
