Recipe by KathyD28
This is quick and easy, tastes great too! It is different from the other recipes I've seen because it calls for cream of celery soup. For leftovers, I recommend reheating in the oven for a crisp crust.
Top Review by hkcurry
This was a great recipe! I didn't have a pie plate so I used custard dishes to make individual pot pies. They came out very cute and were a big hit! I'll definately make this one again! I think next time I may try cream of chicken soup though, as I'm not a huge fan of celery.
- 1 lb cooked chicken, cut into bite-size chunks
- 1 (15 ounce) can Veg-All
- 1 (10 3/4 ounce) can cream of celery soup
- 1 (2 count) packagepillsbury refigerated pie crusts