Nicole's Chicken Pot Pie
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2 cans (10-3/4 ounces each) cream of potato soup
1 can (16 ounces) Veg-All, drained
2 cups cooked, diced chicken, or 3 cans (5 ounces each) of canned chicken
1/2 cup milk
1/2 teaspoon pepper
2 deep-dish frozen pie crusts (9-inch size each)
1 egg, slightly beaten (optional)
Combine soup, Veg-All, chicken, milk and pepper. Spoon into one prepared pie crust. Cover with top
crust, cut slits for vents, and brush with egg, if desired.
Bake at 375 degrees for 40 minutes. Cool 10 minutes before cutting.