Best Veg All Chicken Pot Pie Recipes

VEG-ALL CHICKEN POT PIE

Veg-All Chicken Pot Pie 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.

Provided by Chef Teresa 2

Categories Savory Pies

Time 1h10m

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, Fat 29.7, SaturatedFat 6.6, Cholesterol 64.5, Sodium 1869.5, Carbohydrate 57.5, Fiber 4.7, Sugar 8.1, Protein 26.4

VEG-ALL CHICKEN POT PIE

Veg-All Chicken Pot Pie image

Provided by My Food and Family

Categories Home

Time 1h

Number Of Ingredients 7

Ingredients

1 can cream of potato soup
1 can cream of chicken soup
2 cups cooked chicken
1/2 cup milk
1 tsp dill weed
2 cans veg-all, drained
2- 9 " pie crusts

Steps:

Combine everything and put into pie crust.
Crimp edges and seal. Slice top crust.
Bake at 375°F for 40 minutes and let cool for 10 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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