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Home -> Main Dishes -> Poultry
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
two, 10.75 ounce, cans cream of potato soup 16 ounce can mixed vegetables, drained 2 cups cooked, diced chicken 1/2 cup milk 1/2 tsp. dried thyme 1/2 tsp. pepper two, 9 inch, frozen pie crusts, thawed 1 large egg, beaten to blend
Directions
Preheat oven to 375 degrees. Stir together potato soup, mixed vegetables, chicken, milk, thyme and pepper in a large bowl. Spoon the chicken pot pie filling into 1 of the pie crusts. Cover the filling with the remaining pie crust and pinch edges to seal. Cut several slits in the top crust. Brush the top pie crust all over with the beaten egg. Bake pot pie 40 minutes. Transfer chicken pot pie to a rack and let cool 10 minutes before slicing and serving.
Serves 6 to 8.
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