Chicken Pot Pie – a delicious recipe with Veg-All, milk, cream of potato soup, chicken. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Lay pie crusts out of refrigerator while you mix the filling.
2
Preheat oven to 400.
3
Mix together in bowl: 1 can Veg-All (drained), 1/2 cup milk, 2 cans of Cream of Potato Soup, 1 large can of chicken and salt and pepper to taste.
4
Unroll one pie crust and lay down in a 9x9 pan.
5
Push corners down to make a flat bottom.
6
Pour mixture into pie crust.
7
Unroll second pie crust and cover mixture.
8
Tuck over bottom crust on the edges of the pan.
9
Use a knife to cut a few slices in the top of the chicken pot pie while cooking.
10
Place in oven on top rack and cook for one hour.
11
Take out and enjoy!
12
Few ingredients, short prep time and delicious!
244
kcal
Calories
5
g
Fat
10
g
Carbs
37
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 pie crusts, 1 (8 ounce) can Veg-All, ½ cup milk, 2 (8 ounce) cans cream of potato soup, and more.
Yes, Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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