Classic Veg-All Chicken Pot Pie
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cans (15 oz. each) Veg-All Original Mixed Vegetables Drained1 can (10 oz..) cooked chicken drained1 can (10.75 oz.) Cream of Chicken or Cream of Mushroom Soup1/4 tsp Thyme1/4 tsp Pepper2 (9-inch) frozen ready-to-bake pie crusts
Preheat oven to 375 F.
In medium mixing bowl, combine first 5 ingredients. Mix well.
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 for 50 to 60 minutes (on lower rack) or until crust is golden brown and filling is hot. Allow pie to cool slightly before cutting into to wedges to serve.
Number of Servings: 4
Recipe submitted by SparkPeople user CAPITALBOUND.
In medium mixing bowl, combine first 5 ingredients. Mix well.
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 for 50 to 60 minutes (on lower rack) or until crust is golden brown and filling is hot. Allow pie to cool slightly before cutting into to wedges to serve.
Number of Servings: 4
Recipe submitted by SparkPeople user CAPITALBOUND.
Nutritional Info Amount Per Serving
- Calories: 503.3
- Total Fat: 23.9 g
- Cholesterol: 47.7 mg
- Sodium: 1,447.5 mg
- Total Carbs: 49.4 g
- Dietary Fiber: 3.0 g
- Protein: 19.1 g
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