CHICKEN POT PIE WITH VEG ALL AND PIE CRUST RECIPES
VEG-ALL CHICKEN POT PIE RECIPE - FOOD.COM
It is really easy to make. I use deep dish pie crust. I found this recipe from a co-worker cookbook. It calls for can of Veg-All, I use a bag of frozen mixed vegetables.
Total Time 1 hours 10 minutes
Prep Time 30 minutes
Cook Time 40 minutes
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 6 ingredients.
- Spoon into prepared pie crust.
- Cover with top crust; crimp edges to seal.
- Slit top crust and brush with egg.
- Bake at 375 degrees for 40 minutes.
- Cool for 10 minutes before serving.
Nutrition Facts : Calories 607.8, FatContent 29.7, SaturatedFatContent 6.6, CholesterolContent 64.5, SodiumContent 1869.5, CarbohydrateContent 57.5, FiberContent 4.7, SugarContent 8.1, ProteinContent 26.4
VEG-ALL POT PIE RECIPE - FOOD.COM - FOOD.COM - RECIP…
I think this is the one on the can (from 1997-98 is when I discovered it!) We loved it back in our "In University got no cash" days! If this is not it PLEASE e-mail it to me or post it! We have been looking for it ... lost it in a move! I copied it from the can and it calls for 2 cans of veg-all and I cook it for 60 minutes to ensure center of bottom crust is fully cooked. great recipe
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours
Yield 1 Pie, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- In medium bowl, combine vegetables,chicken, soup, and seasoning.
- Fit one pie crust into 9-inch pie pan; pour vegetable mixture into pie crust.
- Top with remaining crust, crimp edges to seal and pick top with fork.
- Bake at 350F for 60 minutes or until crust is golden brown and filling is hot.
- Allow pie to cool slightly before cutting into wedges to serve.
- (As requested, I copied this recipe exactly as it appears on the Veg-All label I have saved and have been using since the early 90's!).
Nutrition Facts : Calories 287.4, FatContent 9.7, SaturatedFatContent 2.4, CholesterolContent 53.2, SodiumContent 904.9, CarbohydrateContent 24.8, FiberContent 6.4, SugarContent 6.2, ProteinContent 24.5
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