Chicken Pot Pie (GF Option)

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• 4 oz mixed vegetables (frozen)
• ⅓ cup Cooked chicken (shredded)
• 3⅓ oz 2 cans cream of potato
• ⅔ tsp salt
• ⅔ tsp pepper
• ⅓ tbsp thyme
• ⅛ cup milk
• 1⅓ Pie crust (GF or normal)
• ⅔ GF cream of chicken & a diced potato (optional)

Mix all ingredients in a large mixing bowl until creamy filling. For gluten free use frozen gluten free pie crust (slightly unthawed), as well as, GF cream of chicken, and a diced potato as a substitute for the cream of potato.

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Pour mixture into half of 2 of the pie crusts and carefully put pie lids on.

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• pastry brush

Beat an egg and brush on top of the pies lightly

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Sprinkle thyme on top to make it look nice and pretty (optional)

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Bake at 375 Degrees on a baking sheet to catch any dripping for about 45 minutes. Pies should be golden brown and the internal mixture should be bubbling when done.

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Let cool for about five minutes and enjoy!

Enjoy your meal!