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Angie's Chicken Pot Pie

This is by far my most favorite recipe for Chicken Pot Pie.  My sister in law, Angie, is an amazing cook.  This is one of her recipes.  This is so simple to make.  You can double this recipe and freeze one for another day.
Author Angie Gammell

Ingredients

  • 1 package rolled pie crust
  • 2 cans cream of potato soup
  • 1/2 cup milk
  • 2 cups chicken, cooked and cubed (I use canned :)
  • 1 large can Veg-All mied vegetables, drained
  • 1/2 cup onion, diced
  • 1/2 cup shredded cheese (I use cheddar)
  • 1/2 teaspoon salt
  • 1/4-1/2 teaspoon pepper
  • 1/2 teaspoon thyme
  • 1/8 teaspoon cayenne pepper

Instructions

  • Preheat oven to 350*.  Combine ingredients and pour into prepared pie crust in greased tin.  Top with second crust.  Seal and crimp edges. (I also like to do an egg wash on top to give it some glisten and golden finish.)  If crust gets too dark, you can cover with tinfoil.  Although the recipe calls for 45 minutes of baking, I find that I usually cook this for about another 15 minutes or until golden brown.  Let cool for 10 minutes before cutting in.