Chicken Pot Pie

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.

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