“I think this is the one on the can (from 1997-98 is when I discovered it!) We loved it back in our "In University got no cash" days! If this is not it PLEASE e-mail it to me or post it! We have been looking for it ... lost it in a move! I copied it from the can and it calls for 2 cans of veg-all and I cook it for 60 minutes to ensure center of bottom crust is fully cooked. great recipe”
READY IN:
1hr 10mins
SERVES:
4
YIELD:
1 Pie
UNITS:
US

Ingredients Nutrition

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

Directions

  1. Preheat oven to 350°F.
  2. In medium bowl, combine vegetables,chicken, soup, and seasoning.
  3. Fit one pie crust into 9-inch pie pan; pour vegetable mixture into pie crust.
  4. Top with remaining crust, crimp edges to seal and pick top with fork.
  5. Bake at 350F for 60 minutes or until crust is golden brown and filling is hot.
  6. Allow pie to cool slightly before cutting into wedges to serve.
  7. (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!).

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