Kristin's Easy Pot Pie
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2 frozen pie shells, thawed
1/2 cup milk
2 cans (11-1/2 ounces each) cream of potato soup
1 can (15 ounces) mixed veggies, drained
2 cups chicken or turkey, cooked and diced
1/2 teaspoon thyme
Salt and pepper
1 egg white, beaten
Pre-heat oven to 350 degrees.
Line a ungreased 8- or 9-inch pie pan with a shell.
Mix milk into soup. Add veggies, meat and thyme to soup mixture, then salt and pepper to taste.
Spoon filling into pie shell and top with the remaining crust. Crimp edges of shells. Brush top shell with
Egg white and cut a vent hole.
Bake for 45 minutes. Serves 4-6. Leftover turkey or chicken may be used.