What’s Cookin’?
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 chicken, diced
1/2 c. milk
1/2 tsp. thyme
1/2 tsp. black pepper
2 (9 inch) pie crusts
1 egg, beaten (optional)

Preheat oven to 375o. Combine first 6 ingredients. Spoon into prepared crust. Cover with top crust; crimp edges to seal. Slit top crust and brush with egg if desired. Bake for 40 minutes. Cool 10 minutes.

This recipe was submitted by the Whitehouse Women’s

Civic League from their new cookbook. For more mouthwatering recipes from that cookbook, contact Angie Tidwell

at 903-839-3115 or atidwell@cox.net.

If you would like to submit a recipe you can do so by emailing it to SuzanneTCL@yahoo.com or mailing it to Tri County Leader Recipes, P. O. Box 1067, Whitehouse, TX 75791. Be sure to include all ingredients, measurements, complete instructions, and its yield along with your name and contact information. If your organization or church has a cookbook with recipes you would like to feature, follow the same procedure and also include information on how to purchase your cookbook if it is available for sale.