Veg All Chicken Pot Pie

Savor the comforting flavors of this easy Veg-All Chicken Pot Pie, a homestyle classic that combines tender chicken, mixed vegetables, and a creamy, savory filling all wrapped up in a flaky, golden-brown pie crust. Perfect for busy weeknights or cozy family dinners, this recipe uses pantry staples like Veg-All mixed vegetables and cream of chicken soup to cut down prep time without sacrificing taste. The blend of onion and garlic powder adds just the right amount of seasoning, while the optional egg wash gives the crust a beautiful golden finish. Ready in just an hour, this hearty dish serves six and pairs wonderfully with a crisp green salad or warm dinner rolls for a complete, satisfying meal.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 cups Cooked chicken, shredded or diced
• 2 cups Veg-All mixed vegetables (drained)
• 1 can (10.5 oz) Cream of chicken soup
• 0.5 cups Milk
• 0.5 teaspoons Onion powder
• 0.5 teaspoons Garlic powder
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 1 package Refrigerated pie crusts (2 crusts, top and bottom)
• 1 large Egg (for egg wash, optional)
• 1 tablespoon Water (for egg wash, optional)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large mixing bowl, combine the cooked chicken, Veg-All mixed vegetables, cream of chicken soup, milk, onion powder, garlic powder, salt, and black pepper. Mix thoroughly until well combined.

Step 3

Unroll one of the refrigerated pie crusts and lay it into a 9-inch pie dish, pressing it firmly against the bottom and sides of the dish.

Step 4

Pour the chicken and vegetable mixture into the pie crust, spreading it evenly.

Step 5

Unroll the second pie crust and lay it over the top of the filling. Pinch the edges of the top and bottom pie crusts together to seal them. Trim any excess crust if needed.

Step 6

Using a sharp knife, cut a few small slits into the top crust to allow steam to escape during baking.

Step 7

If using an egg wash for a golden crust, whisk together the egg and water in a small bowl, then brush it lightly over the top crust.

Step 8

Place the pie on a baking sheet to catch any potential drips, then bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.

Step 9

Remove the pie from the oven and let it cool for 5-10 minutes before serving.

Step 10

Slice and enjoy your Veg-All Chicken Pot Pie!

Nutrition Facts

Serving size	(1899.2g)

Amount per serving	% Daily Value*
Calories	3091.2

Total Fat 150.8g	0%
Saturated Fat 56.5g	0%
Polyunsaturated Fat 1.8g
Cholesterol 625.9mg	0%
Sodium 5629.0mg	0%
Total Carbohydrate 239.5g	0%
Dietary Fiber 15.4g	0%
Total Sugars 33.7g
Protein 186.9g	0%

Vitamin D 166.9IU	0%
Calcium 610.7mg	0%
Iron 18.6mg	0%
Potassium 2483.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.3%

Protein: 24.4%

Carbs: 31.3%