VEG ALL POT PIE RECIPES
VEG-ALL POT PIE RECIPE - FOOD.COM
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
VEG-ALL POT PIE - VEG-ALL
Provided by Kramer Hines
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F.
- In a saucepan, cook onion in melted butter over medium heat.
- Stir in flour, salt & pepper.
- Gradually stir in broth & milk until thickened.
- Stir in chicken & Veg-All.
- Spoon mixture into crust-lined pan and top with second crust; seal edge by crimping with a fork or "flute" with fingers. Cut several slits in top of crust.
- Bake 30 to 40 minutes or until crust is golden brown.
- During final 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
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