Chicken Pot Pie

2 cans cream of potato soup

1 can Veg-all (I also add some frozen mixed veggies. The more veggies, the better in my opinion)

2 cups diced chicken (1 large breast or 2 smaller)

1/2 cup milk

1/4 teaspoon thyme

1/4 teaspoon pepper

Pour into frozen pie crust*. Stab with fork several times. Bake at 350 for about 40-45 minutes, or until crust turns golden brown.

*Can use 2 regular pie crusts to fill 2 smaller pies, or deep dish on the bottom topped with the regular size for 1 larger pie. The filling recipe is enough for 2 smaller pies or 1 large pie.

**Freezing directions: prepare filling as directed but freeze separately from the crusts. Take out of the freezer to thaw the night before or the morning of then pour into crusts and bake as directed.