Easy Chicken Pot Pie
1 (10 oz) bag frozen vegetables
1 can cream of chicken soup
1 (12 oz) can of chunky white chicken
dash of thyme
1 box (2) Pillsbury pie crust
Line a 9 inch pie pan with one crust. In a med bowl combine soup, chicken and thyme. Pour into crust. Cover with remaining pie crust. Flute edges of pie crust. Bake at 350 for 35-40 min
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