Chicken Pot Pie
Submitted by Sue Lowes on Sep 20, 2010

Chicken Pot Pie made with canned Veg-All mixed vegetables and diced chicken.

Servings:
4

Complexity:   
Easy

Total Time:
1&1/2 hours

Ingredients:
2 pie crusts
1 (16 oz) can Veg-All mixed vegetables, drained
2 cans cream of potato soup
3 cups cooked, diced chicken
1/2 cup milk
1/2 cup black pepper

Directions:
Line a deep dish or souffle dish with one pie crust. Combine remaining 5 ingtredients and spoon into crust. Top with remaining crust and crimp edges to seal. Slit top crust to allow steam to escape. Bake at 375 degrees for 40 minutes. Cool for 10 minutes.