"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
2 cans cream of potato soup 1 16 oz can veg all drained 2 c cooked diced chicken 1/2 c milk 1/4 tsp tyme 1/2 tsp black pepper 2 9" pie crust (the kind you can unfold and fix)
Mix together all ingredients and pour into pie pan lined with 1 crust. Place the other crust on top and crimp edges to seal both crusts together. Brush with egg whites and make slits so pie can breathe. Cook at 375º for 40 min.
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