MOM'S CHICKEN POT PIE

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Mom's Chicken Pot Pie image

Slightly varying from any other pot pie I've seen on here. I like my mom's hope you will too. Mom makes hers in a 9x9" baking dish, but you can use a regular 9" round pie shell just the same.

Provided by JillQH

Categories     Savory Pies

Time 40m

Yield 9 serving(s)

Number Of Ingredients 6

1 pastry for double-crust pie (with top and bottom)
2 (14 1/2 ounce) cans Veg-All, drained
1 (14 1/2 ounce) can of drained peas (whichever you like best) or 1 (14 1/2 ounce) can corn (whichever you like best)
1 (10 ounce) can canned chicken
1 (10 ounce) can cream of chicken soup (condensed)
3 tablespoons margarine

Steps:

  • Preheat oven to 400.
  • Mix veg-all, extra vegetable, cream of chicken, and chicken.
  • Put mixture into pie shell.
  • Dot mixture with pea-sized dots of margarine.
  • Cover with 2nd pie shell, cut holes in for steam release.
  • Bake until crust is brown, approximately 30 minutes.

Nutrition Facts : Calories 408.1, Fat 22.3, SaturatedFat 5.5, Cholesterol 22.1, Sodium 778.2, Carbohydrate 36.9, Fiber 5.9, Sugar 5.2, Protein 15

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