Mom's Chicken Pot Pie

Submitted by JillQH

"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."

 

• Ready In: 40mins
• Ingredients: 6
• Serves: 9

ingredients

• 1 pastry for double-crust pie (with top and bottom)
• 2 (822.13 g) can Veg-All, drained
• 411.06 g can of drained peas (whichever you like best) or 411.06 g can corn (whichever you like best)
• 283.49 g can canned chicken
• 283.49 g can cream of chicken soup (condensed)
• 44.37 ml margarine

directions

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