Venison Pot Pie
- 2 -10 3/4 oz cans cream of potato soup
2 - 15oz can Veg-All Original Mixed Vegetables, drained ( generic mixed vegetables okay)
1 lb cooked ground venison.
1/2 cup milk.
1/2 tsp ground thyme (crushed thyme will work but ground thyme is better with beef)
Black pepper to taste
2 - 9 in frozen pie crusts, thawed (Pillsbury red box works great)
1 egg, slightly beaten (optional)
- Combine first 6 ingredients.
Spoon into prepared pie crust.
Cover with top curst.
Crimp edges to seal.
Slit top crust and brush with egg if desired.
Bake at 375* for 40 min.
Cool 10 minutes before serving.