Chicken Pot Pie

Original Recipe from: Carol Becker

Is there a better comfort food than Chicken Pot Pie?  I don’t think so, and neither does The New York Times.  They just proclaimed Pot Pie as the hottest food in the fashion industry.  This quick and very easy Pot Pie recipe is a winner.  Submitted by Carol Becker through my dear friend, Rebecca Herrin, this is a "must try" recipe in my opinion.  Everyone I've made it for declares it the "best pot pie" they've every tasted.  Try one today and let me know what you think.  Enjoy!

Ingredients

2 – 9 inch Pie Crusts (we recommend using the Pillsbury Pie Crusts available in the refrigerated section of your   local grocery).
2 cups Chicken, cooked and cubed

16 ounce bag of frozen Vegetables for Soup (I use Freshlike)
1 can Cream of Chicken Soup

1 can Cream of Potato Soup

½ cup milk

¼ teaspoon thyme

¼ teaspoon black pepper (I use fresh ground black pepper)

1 egg white

Directions

Combine ingredients in large mixing bowl.  Spoon filling into pie crust, cover with second pie crust. Crimp edges and brush top crust with egg white. 

Bake 375 degree oven for 40 minutes.

Cool 10-15 minutes before serving.