Recipe For Cooking Classic Chicken Pot Pie

Toaster Oven Pot Pies :: Chicken Pies

Classic Chicken Pot Pie

2 (15 oz.) cans mixed vegetables, drained
1 (10 oz.) can cooked chicken, drained
1 (10 3/4 oz.) can cream of chicken soup
1/4 tea. thyme or sage
2 (9-in.) frozen ready-to-bake pie crusts, thawed

Preheat oven to 350 degrees F.

In med. bowl, combine vegetables, chicken, soup and seasoning; mix well.

Fit one pie crust into 9-in. pie pan; pour vegetable mixture into pie crust. Top with remaining crust, crimp edges to seal and prick top with fork. Bake for 30 min., or until crust is golden brown and filling is hot.

Allow pie to cool slightly before cutting into wedges.

Serves 4 to 6.