Preheat oven to 375 degrees Fahrenheit.
Pour soups into a large bowl.
Add vegetables. I used half frozen mirepoix, thawed, and added some chopped green beans.
Add thyme and pepper. Set aside.
Remove pie crusts from package.
Place one pie crust in a baking dish.
Fill with chicken mixture.
Cover with second pie crust.
Cut slits on top for pot pie so steam can vent as it bakes.
Place in oven and bake until top is golden brown (about 45 - 60 min. depending on your oven.)
If edges start to brown, remove from oven and cover edges with foil. Return to oven to continue baking.
When done, remove from oven and allow to cool. Serve and enjoy!
- 2.0 Cans condensed cream of potato soup
- 2.0c Mixed vegetables, chopped
- 2.0c Cooked, cubed chicken
- 0.0c Milk
- 0.0tsp Thyme
- 2.0 Thawed pie crusts