Julie’s Chicken Pot Pie

15 Oct

This pie is made with a top and bottom crust, filled with creamy chicken and veggies, and seasoned with thyme.

-By Julie (Peterson) Strommen


2 15-oz cans Veg – All Veggies, drained
1 10-oz can cooked chicken, drained
1 can cream of chicken or mushroom
¼ tsp thyme or sage
2 9-inch frozen, ready to bake pie crusts


  1. Preheat oven to 350 degrees.
  2. Combine all ingredients and fill into one pie crust.
  3. Top with remaining crust. Crimp edges to seal and prick top with fork.
  4. Bake for 30 minutes.
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Posted by on October 15, 2011 in Main Dishes


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