VEG-ALL CHICKEN POT PIE 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
BISQUICK CHICKEN POT PIE RECIPE - FOOD.COM
Make and share this Bisquick Chicken Pot Pie recipe from Food.com.
Total Time 50 minutes
Prep Time 5 minutes
Cook Time 45 minutes
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Grease a shallow 2 quart baking dish.
- Spread Chicken and Veg-All evenly into bottom of dish.
- Stir soup, broth and pepper together in a medium bowl.
- Pour over Chicken mixture.
- Combine Bisquick, milk and butter.
- Stir until smooth.
- Pour over soup.
- Bake 45-50 minutes, or until crust is golden brown.
- Cool 10 minutes before serving.
Nutrition Facts : Calories 570.9, FatContent 29.9, SaturatedFatContent 12.9, CholesterolContent 122.1, SodiumContent 1381.4, CarbohydrateContent 37.8, FiberContent 3.9, SugarContent 6.9, ProteinContent 36.2
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