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Veg-All Chicken Pot Pie

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“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
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 2 (10 3/4 ounce) cans cream of potato soup
  • 1 (16 ounce) can Veg-All, drained
  • 2 cups cooked chicken, diced
  • 12 cup milk
  • 12 teaspoon thyme
  • 12 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.

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