Chicken Pot Pie

• 4 chicken breasts
• 2 cans cream of chicken soup
• 1 cup of milk
• 2 cups frozen mixed vegetables
• 1 large potato
• thyme, salt, and pepper
• 2 refrigerated pie crusts

1. Boil chicken breasts until done.
2. Wash, peel and dice large potato and boil.
3. Once the potatoes have cooked for about ten minutes, add in the two cups of frozen vegetables.
4. While vegetables are cooking, pull apart chicken, or cut into bite size pieces.
5. Cook vegetables til tender, then drain.
6. In a large mixing bowl, stir together the chicken, soup, milk, vegetables, thyme, salt, and pepper.
7. Stretch one pie crust to fit the bottom of 9X13 casserole dish.
8. Dump mixture on top and spread around evenly.
9. Stretch other pie crust over that.  It’s okay if it’s not perfect.
10. Bake at 375 for 40 minutes or until done.