Directions
- Preheat oven to 350 degrees F (175 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
- In a large bowl, combine chicken, vegetables, potato soup and milk. Season with pepper, thyme, parsley and salt to taste.
- Pour filling into pie shell. Cover with top crust.
- Seal edges and cut several slits in the top to allow steam to escape.
- Bake in the preheated oven for 25 to 30 minutes, or until golden brown.
Ingredients
2 pounds cooked chicken, chopped1 (15 ounce) can mixed vegetables1 (10.75 ounce) can condensed cream of potato soup1/4 cup milk1/4 teaspoon black pepper1/4 teaspoon dried thyme1/4 teaspoon dried parsleysalt to taste1 recipe pastry for a 9 inch double crust pie
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