Chicken Pot Pie

Chicken Pot Pie is winter comfort food of the best kind, and because we're in the process of moving, I can use all the comfort I can get. We've been building a house for the past ten months, and it's finally almost finished. The packing and stacking seems as if it may never be finished, though. Cindy, the wife of our electrician, brightened one particularly stressful day by bringing us a Chicken Pot Pie for dinner, along with her recipe. After enjoying her generosity so much, I used Cindy's recipe and made the pot pie again for our dinner tonight. My grandson described the taste of this pot pie as "heavenly".

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Chicken Pot Pie

1 (10.5 ounce) can cream of potato soup
1 (10.75 ounce) can cream of chicken soup
1/4 cup milk
1/2 teaspoon thyme
1 (12.5 ounce) can chicken breast, drained
1 (15 ounce) can veg-all mixed vegetables, drained
1 Pillsbury deep dish frozen pie crust
1 Pillsbury refrigerated pie crust

Preheat oven to 375 degrees F. In a large bowl, combine potato soup, chicken soup, and milk. Stir in thyme, chicken breast, and mixed vegetables. Pour mixture into deep dish crust. Cover with top crust, seal edges. Bake for 40 minutes until browned. Cool 10 minutes before serving. All images copyright © 2011-2014 Sugar, Spice and Spilled Milk/Aunt Nubby's Kitchen.Blogspot.com