If you are looking for hearty dinner on a cold winter day this Chicken Pot Pie recipe is perfect for you! It is thick and full of veggies and is a easy to put together. The ultimate comfort food to battle this bitter cold. If you are looking for more recipes to add to your dinner menu try my crock pot macaroni and cheese , Creamy Chicken and Rice or if you are looking something a bit more unusual try this Spatzle Recipe! Stay warm friends!

Chicken Pot Pie

2 – 15 oz. cans Veg-All Original Mixed Vegetables, drained

1 – 10 oz. can  cooked chicken, drained or 2 cups chopped cooked chicken

2 – 10 3/4 oz. can Cream of Potato soup

1/2 cup milk

1/4 tsp. Thyme

1/4 tsp. Pepper

2 – 9-inch  ready-to-bake pie crusts

1 egg, lightly beaten (optional)


Preheat oven to 375°F. In medium mixing bowl, combine first 6 ingredients; 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. Mix beaten egg with a couple teaspoons of water and brush over crust (optional) Bake for 40 to 60 minutes (on lower rack) or until crust is golden brown and filling is hot. Allow pie to cool 10 minutes  before cutting into wedges to serve.

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