My sister, Christi, has a rocking’ chicken pot pie recipe. This is my go-to recipe when I need to hide vegetables so my kids will eat them (and still have a meal that I will yum down, too). I often dump in any leftover veggies I have in the filling.

Ingredients

2 pie crusts

1 can Cream of Chicken Soup

1 can Cream of Potato Soup (or any kind of canned cream soup you have in your cupboard)

1 15 oz. can Veg-all

½ cup Milk

4 oz. cream cheese ( ½ pkg)

¼ tsp Thyme

¼ Black Pepper

¼ tsp Poultry Seasoning

2 cups cooked Chicken Breast

1 egg beaten (brush on crust)

Instructions 

Put one pie crust in deep dish pie pan. Set aside.   Mix other ingredients in bowl until well blended.   Pour into unbaked pie shell.   Cover with the remaining pie crust.   Brush egg on top of pie crust. Cut some slits in pie crust or do a fancy lattice design.

Bake in 350* oven for about 1 hour or until golden brown.