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
- Preheat oven to 350 degrees.
- Combine all ingredients and fill into one pie crust.
- Top with remaining crust. Crimp edges to seal and prick top with fork.
- Bake for 30 minutes.