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Chicken Pot Pie

* 2 (9 inch) deep dish frozen pie crusts, thawed
* 1 (15 ounce) can mixed vegetables, drained, or 2 cups frozen mixed vegetables
* 2 cups cooked, diced chicken breast
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1/2 cup milk
* salt, pepper, garlic powder, and thyme to season

# Preheat oven to 350 degrees F (175 degrees C).
# Use a fork to poke several holes in the bottom pie crust to prevent it from bubbling during baking. Cook the bottom crust in pie plate for 10 minutes.
# If using frozen vegetables, microwave them according to the instructions on the bag.
# In a bowl combine the mixed vegetables, chicken, cream of chicken soup, milk, and seasonings. Pour mixture into the bottom pie crust. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.
# Bake for 30 minutes or until crust is golden brown.