Step 1/6
- 12 oz mixed vegetables (frozen)
- 1 cup Cooked chicken (shredded)
- 10 oz 2 cans cream of potato
- 2 tsp salt
- 2 tsp pepper
- 1 tbsp thyme
- ¼ cup milk
- 4 Pie crust (GF or normal)
- 2 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.
Step 2/6
Pour mixture into half of 2 of the pie crusts and carefully put pie lids on.
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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!