Chicken Pot Pie

I received a variation of this recipe from a co-worker over a year ago. Since then I've made it a dozen or more times, each time tweaking it a tad. I've made it for myself to enjoy for dinner and lunch leftovers. I've made it for friends. Took it to a co-worker after she had a baby. Every time it gets rave reviews. I always have to chuckle to myself a little bit because it is so easy and requires little-to-no cooking skills. Since it was shared with me, I'd like to continue sharing....here is my version of Chicken Pot Pie. Enjoy!

Chelle's Chicken Pot Pie

prep/cook time: 45 mins serves 4

Ingredients:

1 (10.75 ounce) can condensed cream of potato soup

1 1/2 cups frozen mixed vegetables, thawed

1 cup cooked chicken, shredded

1/2 cup milk

1/2 teaspoon dried thyme

1/2 teaspoon ground black pepper

2 (9 inch) frozen prepared pie crusts, thawed

Directions:

1. Preheat oven to 375 degrees F

2. In medium bowl, combine potato soup, mixed vegetables, chicken, milk, thyme and black pepper. Mix well.

3. Spoon filling into bottom pie crust. Cover with top crust, and crimp edges to seal. Slit top crust.

4. Bake for 40 minutes. Remove from oven and let cool for 10 minutes before serving.