Chicken Pot Pie Using Veg-All And Cream Of Chicken Soup
Introduction
Chicken pot pie is a classic American dish that has been enjoyed for generations. This hearty meal is perfect for cold winter nights and is loved by both kids and adults. In this article, we will be sharing a recipe for chicken pot pie using Veg-All and cream of chicken soup. This recipe is easy to follow and will result in a delicious and comforting meal that your family will love.Ingredients
To make this chicken pot pie, you will need the following ingredients:- 1 can of Veg-All mixed vegetables
- 1 can of cream of chicken soup
- 1 cup of cooked, shredded chicken
- 1 refrigerated pie crust
- 1 egg, beaten
- Salt and pepper, to taste
Instructions
1. Preheat your oven to 400°F (204°C).
2. In a large bowl, mix together the can of Veg-All mixed vegetables and the can of cream of chicken soup.
3. Add in the cooked, shredded chicken and mix well.
4. Season the mixture with salt and pepper to taste.
5. Place the mixture into a 9-inch pie dish.
6. Roll out the refrigerated pie crust and place it on top of the chicken mixture.
7. Cut off any excess pie crust around the edges of the dish.
8. Use a fork to crimp the edges of the pie crust to the dish.
9. Brush the beaten egg over the top of the pie crust.
10. Cut a few slits in the top of the pie crust to allow steam to escape.
11. Place the pot pie in the preheated oven and bake for 30-35 minutes or until the crust is golden brown.
12. Remove from the oven and let the pot pie cool for a few minutes before serving.
Tips
1. To make this recipe even easier, you can use a rotisserie chicken instead of cooking and shredding your own chicken.
2. You can also use frozen mixed vegetables instead of Veg-All.
3. Make sure to brush the beaten egg over the entire surface of the pie crust to ensure it gets golden brown.
4. For added flavor, you can sprinkle some dried thyme or rosemary over the chicken mixture before adding the pie crust.
