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Veg-All Pot Pie Recipe Image

Veg-All Pot Pie

Print Recipe
Course Main Course
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6

Ingredients

  • 1 29oz can of Veg-All mixed vegetables, drained
  • 1 box of refrigerated pie crusts softened as directed on box
  • 1/3 cup of butter
  • 1/3 cup of chopped onion
  • 1/3 cup of all-purpose flour
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 1 3/4 cups of chicken broth
  • 1/2 cup of milk
  • 2 1/2 cups of shredded cooked chicken

Instructions

  • Preheat oven to 425°F.
  • In a saucepan, cook onion in melted butter over medium heat.
  • Stir in flour, salt & pepper.
  • Gradually stir in broth & milk until thickened.
  • Stir in chicken & Veg-All.
  • Spoon mixture into crust-lined pan and top with second crust; seal edge by crimping with a fork or "flute" with fingers. Cut several slits in top of crust.
  • Bake 30 to 40 minutes or until crust is golden brown.
  • During final 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.