This recipe is *so delicious* and has been a family favorite for many years. It’s easy, quick, and really tasty, with a nice texture in the crust (not pasty or bland). I always use stoneware to bake this pie in as it bakes perfectly evenly, and the crust is flaky and golden brown.
- 2 cans (10¾ oz.) Cream of Potato Soup
- 1 2/3 c. frozen mixed vegetables, steamed
- 2 c. boneless skinless chicken breasts, cubed and cooked
- ½ c. milk (I use 1%)
- ½ tsp. Thyme
- ½ tsp. Black pepper
- 1 tsp. onion powder (or 1/3 c. chopped onion, sautéed)
- 1 pkg. Pillsbury Pie Crust, refrigerated (2 crusts)
Combine the first 7 ingredients.
Lay the first crust in the bottom of the pie plate. Add the filling.
Trim with kitchen scissors or a knife off any crust over-hanging the plate edges. Lay top crust over the whole pie plate. Fold top edge over the edge of the bottom crust. Crimp edges by pressing finger tips to seal the two layers together. Cut slits in top crust with a knife (or poke holes with fork prongs) for ventilation during baking.
Microwave 5 min. then turn and add 5 min. more (or 10 min. strait if microwave has a turn table). Bake in preheated conventional oven at 450 degrees for 10 min. to brown the crust. Cool 10 min. before cutting.
Bake preheated conventional oven at 375-400 degrees in for 40-50 min. until crust is nicely browned. Cool 10 min. before cutting.
Blessings on your meal!