Chicken Pot Pie

One thing I have experienced from cooking a lot of food for the past 12 years is having tried a lot of different recipes.  I have made chicken pot pie using a recipe that calls for chopping fresh vegetables and making biscuits from scratch that you place on top.  Although it looked really nice and homemade it was lacking in taste.  When I came across this recipe I thought it was way too easy to taste fresh and homemade, but it's the best!  I didn't even like chicken pot pie before eating this version.  It's a great meal to take to someone who's just had a baby or is sick.

Ingredients:

2 cups chicken, cooked and chopped

2 cans cream of potato soup

15 oz. can mixed vegetables OR 12 oz bag frozen mixed vegetables, cooked

5 oz. can evaporated milk

1/2 tsp thyme

1/2 tsp pepper

9 oz. frozen pie crust (deep dish)

1 refrigerated pie crust

Directions:

1.  Preheat oven to 375 degrees.

2.  Combine first 6 ingredients and spoon into frozen pie crust.

3.  Cover with refrigerated pie crust and crimp edges.

4.  Bake at 375 degrees for 40-45 minutes.

*Makes 6+ servings