Veg-All Pot Pie

7 ingredients
7 steps

Ingredients

  • 2 cans cream of celery soup (substitute only cream soup)
  • 16 oz. can Veg-All, drained
  • 1/2 c. milk
  • 1/2 tsp. black pepper
  • 2 (9-inch) pie crusts
  • 1 egg, beaten (optional)
  • 2 c. cooked, diced chicken

Directions

  1. 1
    Combine soup, Veg-All, milk, chicken and pepper.
  2. 2
    Spoon into pie crust.
  3. 3
    Cover with top crust and crimp edges to seal.
  4. 4
    Slit top crust and brush with egg, if desired.
  5. 5
    Bake at 375° for 40 minutes.
  6. 6
    Cool 10 minutes.
  7. 7
    Serve.

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