Chicken Pot Pie

This may taste a little peppery; but, when eaten as left-overs, it's more mild. If you use less pepper, you'll wish you hadn't.

1 (15 oz.) can Veg-All

2 (10 3/4 oz.) cans cream of potato soup

1 1/2 c. cooked chicken

1/2 c. milk

1/2 tsp. thyme

1/2 tsp. black pepper

2 (9 inch) pie crusts or biscuits* (if you use the recipe below, half it)

1 egg - if using pie crusts

Combine everything, but the egg. If using a pie crust, fill with mixture and crimp edges to seal. Slit top crust and brush with egg. Bake at 375 degrees for 40 minutes. Cool 10 minutes.

If using biscuits, pour mixture into a greased 9 inch pan. Drop biscuits on top. Bake according to your biscuits recipe. (For the recipe below, I heat the oven to 425 degrees and bake for 20 - 25 minutes, or until biscuits are done).

*Drop Baking Powder Biscuits

2 c. all-purpose flour

1 T. baking powder

1/2 teaspoon salt

1/2 c. oil or butter, softened

1 1/4 c. milk

Preheat oven to 450. Combine flour, baking powder, and salt. Add butter and milk, mixing well. If the dough seems too runny, just let it sit for a couple minutes. It will be fine. Drop by spoonfuls onto a greased cookie sheet and bake 8 - 12 minutes, or until golden brown. Makes 10 - 12 biscuits.