RECIPE FOR VEG ALL CHICKEN POT PIE RECIPES

Name: Veg-All Chicken Pot Pie
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4-6 serving(s)
Ingredients: 2 (10 3/4 ounce) cans cream of potato soup; 1 (16 ounce) can Veg-All, drained; 2 cups cooked chicken, diced; 1/2 cup milk; 1/2 teaspoon thyme; 1/2 teaspoon black pepper; 2 (9 inch) frozen pie crusts, thawed (deep dish); 1 egg, lightly beaten (optional)

VEG-ALL CHICKEN POT PIE RECIPE - FOOD.COM

Veg-All Chicken Pot Pie Recipe - Food.com image

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

Ingredients

2 (10 3/4 ounce) cans cream of potato soup
1 (16 ounce) can Veg-All, drained
2 cups cooked chicken, diced
1/2 cup milk
1/2 teaspoon thyme
1/2 teaspoon black pepper
2 (9 inch) frozen pie crusts, thawed (deep dish)
1 egg, lightly beaten (optional)

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

CHICKEN POT PIE I RECIPE | ALLRECIPES

Chicken Pot Pie I Recipe | Allrecipes image

Easy Chicken Pot Pie.

Provided by Sharon

Categories Chicken Breasts

Yield 1 - 9 inch pie

Number Of Ingredients 4

Ingredients

4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
2 (15 ounce) cans mixed vegetables, drained
1 recipe pastry for a 9 inch double crust pie

Steps:

Boil or steam the chicken breasts until done. Dice.
Mix together undiluted soup, canned vegetables, and diced chicken. Pour mixture into pie shell, and cover with the second crust. Crimp the edges, and make slits in the top crust.
Bake at 375 degrees F (190 degrees C) for 45 minutes, or until crust is golden brown.

Nutrition Facts : Calories 245.5 calories, CarbohydrateContent 20.5 g, CholesterolContent 33.5 mg, FatContent 11.1 g, FiberContent 4.8 g, ProteinContent 15.2 g, SaturatedFatContent 2.9 g, SodiumContent 626.7 mg, SugarContent 0.2 g

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