Grab your forks everybody, because you're
going to love this hearty one-dish meal!*
Use fresh cooked chicken, not canned; your
own baked, broiled, sauteed or poached chicken is best;
to save time use a rotisserie chicken from the grocery store.
I make one recipe of "Never-Fail Pie
Crust" for this pie, as it's sturdy enough to support
a meat pie.**
INGREDIENTS:
2 cups cooked, diced chicken
2 cups frozen mixed vegetables, microwave-thawed
2 cans condensed cream of potato soup
1/2 cup milk
1/2 tsp. thyme
1/2 tsp. black pepper
1 egg, slightly beaten (optional)
Combine first six ingredients in a bowl 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 F for 40 minutes. Cool 10 minutes.
*This recipe is adapted from a VEG-ALL advertisement in
Better Homes and Gardens magazine, published February, 1993.
Because I couldn't possibly add canned veggies to my pot
pie.
**See the recipe for "Never-Fail Pie Crust" here!
