Quiche and Savory Pies: Old Fashioned Chicken Pot Pie | Submitted By: PINK ROSES

2 pounds cooked chicken, chopped1 (15 ounce) can mixed vegetables1 (10.75 ounce) can condensed cream of potato soup1/4 cup milk1/4 teaspoon black pepper1/4 teaspoon dried thyme1/4 teaspoon dried parsleysalt to taste1 recipe pastry for a 9 inch double crust piePreheat oven to 350 degrees F (175 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside. In a large bowl, combine chicken, vegetables, potato soup and milk. Season with pepper, thyme, parsley and salt to taste. Pour filling into pie shell. Cover with top crust. Seal edges and cut several slits in the top to allow steam to escape. Bake in the preheated oven for 25 to 30 minutes, or until golden brown. Amount Per Serving  Calories: 702 | Total Fat: 40.1g | Cholesterol: 121mg

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