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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

VEG-ALL CHICKEN POT PIE Recipe

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This recipe for VEG-ALL CHICKEN POT PIE is from Katelin's Family Cookbook, 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:  
1 small can of corn/1 small can of peas
2 cans of cream of potato soup (or use 1 potato and 1 cream of chicken)
1 large can of Veg-All
2 c cooked chicken, diced
½ c milk
½ t thyme
½ t black pepper
2 -9 inch pie crusts
1 egg, beaten (optional)
Directions:
Directions:
Combine all ingredients up to pie crusts. Put pie crust into a casserole dish. Spoon into prepared pie crust. Cover with top crust; crimp edges to seal. Slit top and brush with beaten egg (if desired – makes a golden brown top). Bake at 375 degrees for 40 minutes. Cool 10 minutes.

 

 

 

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