CHICKEN, TUNA AND BEEF POT PIES

VEG- ALL CHICKEN POT PIE

2 (10 3/4 oz.) cans cream of potato soup
1 (16 oz.) can Veg-All, drained
2 c. cooked, diced chicken
1/2 c. milk
1/2 tsp. thyme
1/2 tsp. pepper
1 double 9 inch pie crust
1 egg, slightly beaten)
Line 9 inch pie pan with crust. Combine first 6 ingredients. Spoon into prepared pie crust. Cover with top crust. Crimp edges to seal. Slit top crust and brush with egg, if desired. Bake at 375 degrees for 40 minutes. Cool 10 minutes.
Makes 4 servings
Karen in TX

TUNA POT PIE

1 (16 oz.) can mixed vegetables, drained
2 (6 1/2 or 7 oz.) cans tuna, drained
1 can cream of mushroom or cream of chicken soup
1/2 can milk
1 can biscuits (8-10 biscuits)
Mix together first 4 ingredients in casserole dish. Place biscuits on top. Bake at 400 degrees for 12 to 15 minutes or until biscuits have turned golden.
Makes 4 servings
Karen in TX

BEEF POT PIE

2 (9-inch) frozen pie shells, thawed
1 (24 oz.) can beef stew

Preheat oven to 400 degrees. Bake 1 pie shell for 5 minutes; cool. Spoon beef stew into baked pie shell. Place unbaked pie shell on top of baked pie shell and seal edges together. Prick top of crust with a fork in several places for steam to escape. Bake 25 to 30 minutes until crust is golden brown.
Makes 4-6 Servings