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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

VEG-ALL CHICKEN POT PIE Recipe

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This recipe for VEG-ALL CHICKEN POT PIE is from Clan Uisdean Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans Cream of Potato soup
1 16 ounce can Veg-All
2 cups cooked diced chicken
½ cup milk
½ teaspoon dried thyme
½ teaspoon pepper
1 package refrigerated Pillsbury pie crusts (both crusts)
1 egg, slightly beaten
Directions:
Directions:
Combine first 6 ingredients. Spoon into prepared pie crust. Cover with top crust; crimp edges to seal. Slit top crust to vent--brush with beaten egg. Bake at 375 degrees for 40 minutes. Cool 10 minutes before serving to give it time to set up.

 

 

 

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