Veg All Chicken Pot Pie Recipes

EASY CHICKEN AND VEGETABLE POT PIE

Steps:

• Melt butter in a large saucepan over medium heat. Add onion and saute for 5 minutes. Add potatoes, celery, and carrots and saute until vegetables are lightly browned, about 5 minutes. Stir in flour and cook for 1 minute. Slowly stir in Almond Breeze almondmilk, broth, and seasonings. Cook, stirring occasionally, until mixture starts to thicken. Cover and simmer for 20 minutes.
• Add corn and chicken to pan and cook, covered, until heated through, about 5 minutes. Season with pepper.

OLD FASHIONED CHICKEN POT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
• In a large bowl, combine chicken, vegetables, potato soup and milk. Season with pepper, thyme, parsley and salt to taste. Pour filling into pie shell. Cover with top crust. Seal edges and cut several slits in the top to allow steam to escape.
• Bake in the preheated oven for 25 to 30 minutes, or until golden brown.

VEG-ALL POT PIE

Steps:

• Preheat oven to 350°F.
• In medium bowl, combine vegetables,chicken, soup, and seasoning.
• Fit one pie crust into 9-inch pie pan; pour vegetable mixture into pie crust.
• Top with remaining crust, crimp edges to seal and pick top with fork.
• Bake at 350F for 60 minutes or until crust is golden brown and filling is hot.
• Allow pie to cool slightly before cutting into wedges to serve.
• (As requested, I copied this recipe exactly as it appears on the Veg-All label I have saved and have been using since the early 90's!).

VEG-ALL CHICKEN POT PIE

Steps:

• Combine first 6 ingredients.
• Spoon into prepared pie crust.
• Cover with top crust; crimp edges to seal.
• Slit top crust and brush with egg.
• Bake at 375 degrees for 40 minutes.
• Cool for 10 minutes before serving.

VEG-ALL CHICKEN POT PIE

Steps:

• Combine everything and put into pie crust.
• Crimp edges and seal. Slice top crust.
• Bake at 375°F for 40 minutes and let cool for 10 minutes.

CHICKEN VEGETABLE POTPIE

Steps:

• Place the carrots, potato, onion and celery in a large saucepan and cover with water. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Stir in soup and chicken. Gently stir in peas. , Pour into a greased 1-1/2-qt. deep baking dish. Roll out pastry to fit top of dish; place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake at 350° for 50 minutes or until crust is golden and filling is bubbly.

CLASSIC VEGETABLE & CHICKEN POT PIE RECIPE - (4.1/5)

Steps:

• Preheat oven to 375°F. In medium mixing bowl, combine first mixed vegetables, chicken, soup, thyme, and pepper. Mix well to combine. Fit one pie crust into 9-inch pie pan. Pour vegetable and chicken mixture into pie crust. Top with remaining crust, crimp edges to seal, and prick top with fork. Bake for 50 to 60 minutes (on lower rack) or until crust is golden brown and filling is hot. Allow pie to cool slightly before cutting into wedges to serve.