CHICKEN POT PIE

2 9-in. deep dish frozen pie crusts, thawed (or two homemade)
1 can of mixed vegetables, drained**
2 cups cooked, diced chicken breast
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup milk

Preheat oven to 350 degree. In a bowl combine the mixed vegetables,
chicken, cream of chicken soup and milk. Pour mixture into one of
the pie crusts. Turn the other crust over and pop out of the tin on
to the top of the filled pie (if using purchased crust). Seal the
edges and poke holes in the top crust. Bake at 350 degrees for 30
minutes or until crust is golden brown.

**I don't purchase canned mixed vegetables, so when I make this I
usually saute some sliced carrots and onion in some butter until
tender and then mix that in with the other ingredients.

I also usually add about 1/4 to 1/2 tsp. of thyme to the mixture for
extra flavor.