• Savory Pastry Crust
• 2 15-ounce cans Veg·All™ Original Mixed Vegetables, drained
• 1 10¾ ounce can cream of potato soup
• ¼ cup milk
• 1 pound (2 cups) cooked chicken shredded
• ¼ teaspoon thyme
• ¼ teaspoon black pepper
• ½ cup milk
• ¼ cup instant potato flakes

1. Preheat oven to 375º.
2. In medium mixing bowl, combine first six ingredients; mix well.
3. Fit one half pie crust into a 9-inch pie pan; pour vegetable mixture into pie crust.
4. Top with remaining crust, crimp edges to seal; and slit top with knife.
5. Bake 50 to 60 minutes on lower rack) or until crust is golden brown and bubbling hot.
6. Allow pie to cool slightly before cutting into wedges to serve.

Makes about 8 servings.

Savory Pastry Crust

• 4½ cups all-purpose flour, plus more for dusting
• ½ cup finely grated Parmesan cheese (1½ ounces)
• 1 teaspoon coarse salt
• ¾ teaspoon freshly ground pepper
• 1½ sticks (¾ cup) unsalted butter, cold, cut into pieces
• ¾ cup vegetable shortening, cold, cut into small pieces
• ½ to ¾ cup ice water

1. Put flour, cheese, salt, and pepper, in the bowl of a food processor; pulse several times to combine. Add butter and shortening; process until the mixture has the consistency of coarse crumbs, about 10 seconds. With the machine running, pour ice water through the feed tube in a slow, steady stream until the dough just holds together.
2. Turn out the dough onto a lightly floured work surface. Divide dough in half, and form each piece into a flattened square. Wrap each piece of dough in plastic, and chill at least 1 hour or overnight before using.