- Cooking Time: 30
- Preparation Time:
- 2-3 BSCB, cooked and cubed or shredded
- 2 cans cream of potato soup, condensed
- 1/2 cup milk
- 1 can Veg-All, drained
- 1/2 tsp pepper
- 1/2 tsp thyme
- 9 in pie crust, top and bottom (I use the rolled ones)
- Preheat oven to 425. Unroll bottom crust in sprayed 9 in deep dish pie pan. I generally put the bottom crust in the oven for about five minutes because it won't always get done if you don't. But you have to watch it so it doesn't bubble up or get too done. Pour in filling. Cover with top crust. Cut a few slits in the top. I cover the edges with tin foil to keep them from burning because they get brown much faster. Bake for thirty minutes or until top crust is golden brown.
NotesI don't remember where I picked this up but it is easy and my kids, especially my oldest son, love it. It's definitely a staple in my house.