CHICKEN POT PIE

CHICKEN POT PIE

2 (10 3/4 oz.) cans cream of potato soup

1 (16 oz.) can or pkg. drained mixed vegetables

2 c. cooked, diced chicken

OR 4 to 5 Market Day chicken steaks, cooked 1/2 c. milk

1/2 tsp. thyme

1/2 tsp. black pepper

2 (9 inch) frozen pie crusts, thawed

Combine first 6 ingredients. Spoon into prepared pie crust. Cover with top crust; crimp edges to seal. Slit top crust. Bake at 375 degrees for 40 minutes. Cool 10 minutes. (6 servings)