Veg-All Pot Pie

READY IN: 1hr 10mins
SERVES: 4
YIELD: 1 Pie
UNITS: US

INGREDIENTS

Nutrition
  • 2
    (15 ounce) cans veg-all original mixed vegetables, drained
  • 1
    (10 ounce) can cooked chicken, drained
  • 1
    (10 3/4 ounce) can cream of mushroom soup or (10 3/4 ounce) can cream of chicken soup
  • 14
    teaspoon thyme or 1/4 teaspoon sage
  • two 9-inch frozen ready-to-bake pie crust
Advertisement

DIRECTIONS

  • Preheat oven to 350°F.
  • In medium bowl, combine vegetables,chicken, soup, and seasoning.
  • Fit one pie crust into 9-inch pie pan; pour vegetable mixture into pie crust.
  • Top with remaining crust, crimp edges to seal and pick top with fork.
  • Bake at 350F for 60 minutes or until crust is golden brown and filling is hot.
  • Allow pie to cool slightly before cutting into wedges to serve.
  • (As requested, I copied this recipe exactly as it appears on the Veg-All label I have saved and have been using since the early 90's!).
Advertisement