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    You are in: Home / Recipes / Veg-All Chicken Pot Pie Recipe
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    Veg-All Chicken Pot Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    30 mins

    40 mins

    Chef Teresa #2's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 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)

    Directions:

    1. 1
      Combine first 6 ingredients.
    2. 2
      Spoon into prepared pie crust.
    3. 3
      Cover with top crust; crimp edges to seal.
    4. 4
      Slit top crust and brush with egg.
    5. 5
      Bake at 375 degrees for 40 minutes.
    6. 6
      Cool for 10 minutes before serving.

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    Ratings & Reviews:

    • on October 02, 2013

      55

      Family loved it! It was easy to make and that is what I am always looking for. Simple with great flavor!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 17, 2009

      55

      I have made this recipe for years. It is very easy and we have always enjoyed it. For the top crust I buy the crust that is not in a pan. There is always extra dough left so I roll it out and use cookie cutters and add 4 cute designs to the top of the pie. I am making one today for a sick friend and will use Christmas cookie cutters. People are really impressed and think you worked really hard!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Veg-All Chicken Pot Pie

    Serving Size: 1 (310 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 607.7
     
    Calories from Fat 267
    43%
    Total Fat 29.6 g
    45%
    Saturated Fat 6.6 g
    33%
    Cholesterol 64.4 mg
    21%
    Sodium 1869.4 mg
    77%
    Total Carbohydrate 57.4 g
    19%
    Dietary Fiber 4.7 g
    18%
    Sugars 8.0 g
    32%
    Protein 26.3 g
    52%

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