Chicken Pot Pie

I can see this on the table on a cold night with some white wine.  I love pot pies and wish I had more time to make them.  A Megamillions winning ticket would definitely remedy that situation.  The soups in this recipe will keep me going until that winner comes in.

Pastry for a 9 inch double crust pie
2 C. frozen mixed vegetables
2 boneless skinless chicken breasts, boiled
1 tsp. dried thyme
1/2 can condensed cream of celery soup
1 can condensed cream of potato soup

Preheat oven to 400 degrees.  Line a 9 inch pie dish with pastry.

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

Dice chicken and place in a large bowl.  Add vegetables, thyme, celery soup, and potato soup.  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.

Place pie on cookie sheet.  Put aluminum foil around the pie crust edges.  Bake at 400 degrees 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, then serve.