2 pie crusts - homemade or store-bought
1 can cream of chicken soup
1 cup sour cream
3-4 cups diced, cooked chicken breast
1 cup sour cream
3-4 cups diced, cooked chicken breast
1 small bag frozen mixed vegetables
1/4 teaspoon thyme
1 egg
1 tablespoon water
1.
Preheat oven to 350°. In a 9-inch pie pan, prepare one crust as
directed on package.
2. Mix cream of chicken soup, sour cream, cooked
chicken, frozen mixed vegetables and thyme; pour into the pie crust.
3. Cover pot pie with second crust; crimp to seal edges and cut six small
slits in top with the point of a sharp knife.
4. In a small bowl beat egg
and water. Brush egg mixture over top crust.
5. Bake pot pie until top
crust is brown, about 35-45 minutes.
6. Cool slightly before cutting to
serve. Makes 6 servings.
