Ingredients:
2 (15 ounce) cans veg-all original mixed vegetables, drained
1 (10 ounce) cans cooked chicken, drained
1 (10 3/4 ounce) cans cream of chicken soup
1/4 teaspoon thyme
2 frozen 9 inch ready-to-bake pie crusts
Directions:
Preheat oven to 375F F.
In medium mixing bowl, combine Veg-All, chicken, soup, and thyme; mix well.
Fit one pie crust into 9-inch pie pan; pour vegetable mixture into pie crust.
Top with remaining crust, crimp edges to seal and pick top with fork.
Bake for 30 to 45 minutes or until crust is golden brown and filling is hot.
Allow pie to cool slightly before cutting into wedges to serve.
Servings: Serve
Time preparation: 10 min.
Time total: 40 min.