Veg-All Chicken Pot Pie

Submitted by Chef Teresa 2

"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."

 

• Ready In: 1hr 10mins
• Ingredients: 8
• Serves: 4-6

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)

directions

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

Reviews

[Kevin K.]

Have made this recipe many times. Very easy and always good! Only problem is...I eat too much! ??

 

[thewackywoman]

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!

 

[Brandy B.]

So easy and full of flavor. Perfect for a comfort food dish. I substituted basil for the thyme due to family preference, but otherwise followed the recipe exactly as written and it turned out perfect!

 

[speck634]

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