Mom's Chicken Pot Pie

READY IN: 40mins
SERVES: 9
UNITS: US

INGREDIENTS

Nutrition
  • 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 (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
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DIRECTIONS

  • 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.
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