Chicken Pot Pie

1 recipe pastry for a 9 inch double crust pie
2 cups frozen mixed vegetables
2 boneless, skinless chicken breast halves, boiled
1 teaspoon dried thyme
1 (10.75 oz) can condensed cream of chicken soup
1 (10.75 oz) can condensed cream of potato soup

I also added a sprinkle of garlic powder and black pepper.

Preheat oven to 400 degrees F

Line a 9 inch pie dish with pastry.

Blanch frozen mixed vegetables for 3 to 4 minutes. Drain.


Dice chicken and place in a large bowl. Add vegetables, thyme, chicken soup and potato soup (garlic and black pepper). Stir together.
Pour filling into pastry lined pie dish.

Arrange top layer of pie crust, seal and flute the edges. Cut slits in the top of the crust to allow for steam to escape.

Put aluminum foil around the pie crust edges. Bake at 400 degrees F for 30 minutes. Remove foil and continue to bake for an additional 30 minutes until golden brown. Remove from oven and let stand for 5 minutes and then serve.

I couldn't wait any longer. I had to break out the autumn decorations.

The weather has been cooling down and it's starting to feel like fall. I think I may have to make up some apple cider and pumpkin bread.