Veg-All Chicken Pot Pie
- 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
- Combine first 6 ingredients.
- Spoon into prepared pie crust.
- Cover with top crust; crimp edges to seal.
- Slit top crust and brush with egg.
- Bake at 375 degrees for 40 minutes.
- Cool for 10 minutes before serving.
Reviews
-
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!
RECIPE SUBMITTED BY
Chef Teresa 2
Roanoke, 86
<p>I live in Big Lick, VA that has the biggest world star made my hand. I'm a direct order entry clerk at a rental uniform. I love to cook and make sure everyone is full. I don't want anyone to go hungry. I was raised up to fix what ever was in the pantry and make a meal out of it. We ate what was serve to us,there is to many hungry people out there would like to have the little bit of food that I got. I like Taste of Home and Paula Deen cook magazines. I'm married to a wonderful man for 30 years. I have a stepson and a granddaughter who I adore. I love gardening and crafts.</p>