Chicken Pot Pie
Pastry for a nine-inch double crust pie
2 cups mixed frozen vegetables
2 boneless, skinless chicken breasts, or 4 boneless, skinless chicken thighs, boiled and chopped
1 TSP thyme
1 TSP summer savory
1/2 can cream of mushroom soup
1 can cream of potato soup
1. Preheat oven to 400 degrees. Line pie pan with pastry
2. Steam vegetables for 3 minutes, and drain.
3. Combine chicken, veggies, thyme, savory and soups in a bowl.
4. Fill pie shell, cover with another crust, crimp edges, and cover in foil. Bake for 30 minutes, then remove foil and bake an additional 30 minutes. Remove from over, let stand, and serve.