VEG ALL CHICKEN POT PIE RECIPE
VEG-ALL CHICKEN POT PIE RECIPE -
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
EASY CHICKEN AND VEGETABLE POT PIE RECIPE | ALLRECIPES
A simple pot pie filling loaded with chicken and vegetables. Serve with baked pieces of pie crust, puff pastry, crescent rolls, or biscuits.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Total Time 1 hours 0 minutes
Prep Time 25 minutes
Cook Time 35 minutes
Yield 6 servings
Number Of Ingredients 15
Steps:
- Melt butter in a large saucepan over medium heat. Add onion and saute for 5 minutes. Add potatoes, celery, and carrots and saute until vegetables are lightly browned, about 5 minutes. Stir in flour and cook for 1 minute. Slowly stir in Almond Breeze almondmilk, broth, and seasonings. Cook, stirring occasionally, until mixture starts to thicken. Cover and simmer for 20 minutes.
- Add corn and chicken to pan and cook, covered, until heated through, about 5 minutes. Season with pepper.
More about "veg all chicken pot pie recipes"
VEG-ALL POT PIE RECIPE -
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
From food.com
Reviews 5.0
Total Time 1 hours 10 minutes
Calories 287.4 per serving
From food.com
Reviews 5.0
Total Time 1 hours 10 minutes
Calories 287.4 per serving
- (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!).
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CHICKEN AND VEGETABLE POT PIE RECIPE | MYRECIPES
Who needs butter? This pie gets its velvety richness from olive oil, wine, low-fat milk, and a double dose of vegetables.
From myrecipes.com
Reviews 3.5
Total Time 1 hours 10 minutes
Calories 397 calories per serving
From myrecipes.com
Reviews 3.5
Total Time 1 hours 10 minutes
Calories 397 calories per serving
- Heat oven to 400° F. Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes; let cool, then shred.Meanwhile, heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stirring, until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens, 2 to 3 minutes. Stir in the chicken, peas, thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Transfer to a shallow 1 1/2- to 2-quart baking dish.Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.
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CHICKEN AND VEGETABLE POT PIE RECIPE | REAL SIMPLE
From realsimple.com
Reviews 3.5
Total Time 1 hours 10 minutes
Calories 398 calories per serving
Reviews 3.5
Total Time 1 hours 10 minutes
Calories 398 calories per serving
- Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.
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CHICKEN AND VEGETABLE POT PIE RECIPE | REAL SIMPLE
From realsimple.com
Reviews 3.5
Total Time 1 hours 10 minutes
Calories 398 calories per serving
Reviews 3.5
Total Time 1 hours 10 minutes
Calories 398 calories per serving
- Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.
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VEG - ALL CHICKEN POT PIE - RECIPE |
17/10/2015 · VEG - ALL CHICKEN POT PIE. Combine first 6 ingredients. Spoon into crust. Top with the top crust. Crimp edges to seal. Slit top crust and brush with egg if desired. Bake at 375 degrees for 40 minutes or until crust is done. Cool 10 minutes. Your Message...
From cooks.com
From cooks.com
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CLASSIC VEG-ALL CHICKEN POT PIE RECIPE | SPARKRECIPES
Directions. Preheat oven to 375 F. In medium mixing bowl, combine first 5 ingredients. Mix well. 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 for 50 to 60 minutes (on lower rack) or until crust is golden brown and filling is hot.
From recipes.sparkpeople.com
From recipes.sparkpeople.com
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VEGAN CHICKEN POT PIE - SARAH'S VEGAN KITCHEN
19/04/2018 · Stir in frozen veggies and chickenless strips and sauté, stirring often until warmed through. Sprinkle with all-purpose flour and stir to coat. Pour in veggie broth and plant milk, and optional seasonings. Continue to cook until thickened. Transfer pot pie filling into pie or casserole pan.
From sarahsvegankitchen.com
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VEG - ALL CHICKEN POT PIE - RECIPE |
03/07/2009 · VEG - ALL CHICKEN POT PIE. Combine soup, Veg-All, chicken, milk, and Mrs. Dash. Spoon into pie crust. Remove 2 of the crust from the pie pans. Use to cover top of pie. Crimp edges to seal. Slit top crust and brush with egg. Bake at 375 degrees for 40 minutes. Cool 10 minutes.
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CLASSIC VEG-ALL CHICKEN POT PIE | KEEPRECIPES: YOUR ...
2 15 oz. cans Veg-All Original Mixed Vegetables, drained. 1 10 oz. can Cooked chicken, drained. 1 10 3/4 oz. can Cream of chicken or cream of mushroom soup. 1/4 tsp. Thyme. 1/4 tsp. Pepper. 2 9-inch Frozen ready-to-bake pie crusts. See original recipe at vegall.com.
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CHICKEN AND VEGETABLE POT PIE RECIPE - ALL RECIPES UK
29/07/2010 · Add garlic, and the chilli and chilli flakes to pot and toss. Put the mixture into an ovenproof dish. Saute chicken in the remaining butter, adding in the stock and other liquids. Stir until chicken is cooked. Add the basil, cremé fraiche and flour. Add vegetables back to the pot and mix, before tipping back into the oven dish.
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From allrecipes.co.uk
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EASY CHICKEN POT PIE RECIPE WITH VEG ALL ...
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CHICKEN AND VEGETABLE POT PIE RECIPE | DELICIOUS. MAGAZINE
Return the chicken stock to the boil and boil rapidly for 20-30 minutes until reduced to 400ml. Set aside. Break the chicken into small chunky pieces, discarding the skin and bones. Add to the bowl of vegetables with the thawed peas. Melt 25g of the butter in a medium pan, add the mushrooms and fry for 2 minutes.
From deliciousmagazine.co.uk
From deliciousmagazine.co.uk
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VEGAN CHICKEN POT PIE - SARAH'S VEGAN KITCHEN
19/04/2018 · Stir in frozen veggies and chickenless strips and sauté, stirring often until warmed through. Sprinkle with all-purpose flour and stir to coat. Pour in veggie broth and plant milk, and optional seasonings. Continue to cook until thickened. Transfer pot pie filling into pie or casserole pan.
From sarahsvegankitchen.com
From sarahsvegankitchen.com
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VEG ALL CHICKEN POT PIE RECIPE | GROUP RECIPES
Our most trusted Veg All Chicken Pot Pie recipes. Reviewed by millions of home cooks.
From grouprecipes.com
From grouprecipes.com
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CHICKEN AND VEGETABLE PIE RECIPE - ALL RECIPES UK
21/07/2011 · In a saucepan, combine chicken, carrots, peas and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. In the saucepan over medium heat, cook onion in butter until soft and translucent. Stir in flour, salt, pepper and celery seed. Slowly stir in chicken stock and milk. Simmer over medium-low heat until thick.
From allrecipes.co.uk
From allrecipes.co.uk
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ROBBIE'S RECIPE COLLECTION: CHICKEN POT PIE
-Center one pie crust in a lightly greased 9" pie plate; spread cooked chicken and vegetables evenly into crust; pour prepared sauce into crust.-Center second pie crust over pie; fold over edges and pinch with a fork to seal; and prick holes in top of crust.-Bake in a 425 degree oven for 20 minutes.
From recipes.robbiehaf.com
From recipes.robbiehaf.com
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