Thanks Aimee for this great recipe. My family loved this recipe, especially my husband. He said to use this recipe every time I make chicken pot pie. Sorry I don't have a picture. It was all gone before I could take a pic.
2 Cups Chicken (cooked and diced) - this was about 4 large breasts
2 cans cream of potato soup
1 16 oz can veg-all or mixed vegetables drained
1/2 cup milk
1/8-1/4 tsp thyme (to your taste)
1/4 tsp pepper
2 Pillsbury roll out pie crusts (must use Pillsbury)
Boil and dice chicken or you can cook in crock pot 6-8 hours and then shred. Unroll one pie crust into greased glass pie plate. Prick bottom crust liberally and bake at 400 for 4 mins. Mix chicken, soups, veggies thyme, milk, salt and pepper in large bowl and pour in. Unroll other crust on top and crimp. Use knife to cut 4 slits into top to vent. Turn oven down to 375 and bake another 40 mins. May broil 1-2 mins at end to brown middle crust.