|Delicious Pot Pie!|
2 9-inch pie crusts
2 10-3/4 oz. cans of cream of potato soup
2 cups cooked chicken, cubed
15 oz. can mixed vegetables, drained
2 cups shredded cheddar cheese
Fresh herbs such as Basil, Dill, and Sage (if desired)
Line an ungreased 9" pie plate with one crust; set aside. Mix soup, chicken, vegetables and cheese together; spoon into pie crust. If desired, gently roll fresh herbs onto second pie crust. Top bottom half with remaining crust; seal and flute the edges. Cut vents in the top; bake at 350 degrees for one hour. Serves 4 to 6.