Veg-All Chicken Pot Pie
Ingredients
- 2 10 34 oz cans potato soup
- 1 16 oz can Veg-All drained
- 2 c diced chicken cooked or 2 cans Hormel chicken
- 12 c milk
- 12 tsp thyme
- 12 tsp pepper
- 2 9-inch frozen pie crusts thawed
Directions
- Combine all ingredients
- Spoon into prepared pie crust Cover with top crust crimp edges to seal
- Slit top
- Bake at 375 for 40 minutes
- Cool 10 to 15 minutes before serving