Mom's Chicken Pot Pie

Here is my mom's chicken/turkey pot pie recipe. She adapted it from another one she found. You will NOT be disappointed! It's great to make with leftover turkey!

Ingredients:
2 cans (10 3/4 oz can) cream of chicken soup
1 can Veg-All mixed vegetables, drained (or any can of mixed veggies, I may try frozen veggies)
2 Cups cooked chicken or turkey, diced (you can put as much or as little meat in as you like)
1/2 Cup milk
1/2 tsp. thyme
black pepper, to taste
2 9-inch prepared pie crust
**We like to add just a little bit of red pepper flakes for a little extra kick**

Directions:
1) Combine chicken soup, veggies, chicken/turkey, milk, thyme, black pepper (and red pepper flakes if using them).
2) Spoon into prepared pie crust in pie plate.
3) Cover with top crust. Crimp edges to seal (I pinch it with my fingers, then press with a fork all the way around). Slit top crust (I poke holes in the top with a fork).
4) Bake at 375 degrees for 40 minutes or until edges are golden brown. Cool 10 minutes before serving. **May need to adjust temp or time depending on oven**

Enjoy!