Veg-All Chicken Pot Pie
Veg-All Chicken Pot Pie is an moderately easy dinner. Made with 2 (10 3/4 oz.) cans cream of potato soup, 2 (9-inch) pie crusts, thawed, 1 (16 oz.) can veg-all, drained, 1 egg, slightly beaten and 2 c. cooked chicken, diced, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Combine soup, Veg-All, chicken, milk, thyme and pepper.
Spoon into prepared pie crust.
Cover with top crust.
Crimp edges to seal.
Slit top crust and brush with egg.
Bake 40 minutes at 375Β°.
Cool 10 minutes before serving.
π· Perfect Pairings
Complete your meal with these
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