2 (9 inch) pie crusts from the refrigerator section
2 cups of frozen mixed vegetables OR 1 (15 ounce) can mixed vegetables, drained
2 cups cooked, diced chicken breast
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup milk
salt and pepper to taste
optional: 1/2 teaspoon thyme, 1./2 teaspoon tarragon or 1 teaspoon poultry seasoning
Preheat oven to 350 degrees F. Put the bottom crust in a pie pan and bake for 10 minutes. This prevents it from getting soggy. Meanwhile, in a bowl combine the mixed vegetables, chicken, cream of chicken, milk and desired spices. Pour mixture into the baked pie crust. Put the other crust onto filled pie. Brush with egg yolk, if desired. Seal the edges and poke holes in top crust.
Bake at 350 degrees F for 30-45 minutes or until crust is golden brown.