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Ingredients: |
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2
cans (10 3/4 oz) cream of potato soup |
1/2
C milk |
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1
16 oz can of VEG-ALL |
1/2
tsp. thyme |
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or
VEG-ALL LITE, drained |
1/2
tsp. black pepper |
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2
C cooked, diced chicken |
2-9
in. frozen pie crusts, thawed |
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1
egg, slightly beaten (optional) |
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Cooking
Instructions: |
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Combine
first 6 ingredients. 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 degrees, for 40 minutes. Cool 10 minutes. |
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