Ingredients & Directions
2 cn Cream of potato soup,
-undiluted
2 cn Veg all, drained
1/2 c Milk
1/2 ts Thyme
Pepper
2 Pie crusts
Mix soup, Veg-all, milk, thyme and pepper together. Line deep dish pie
plate with one crust. Fill with vegetable filling. Place second crust on
top. Bake until top crust is golden brown.
Yields
1 Servings