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 rotissiere
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)
METHOD:
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.
