Recipe For Chicken Pot Pie Using Veg All

Cover pot and set poaching liquid aside.

Recipe for chicken pot pie using veg all. Crimp edges to seal. Cook 2 minutes stirring frequently until tender. Season with pepper thyme parsley and salt to taste.

Cover with top crust. Pour mixture into one of the pie crusts. Spoon into prepared pie crust.

2 in 2 quart saucepan melt butter over medium heat. Preheat oven to 350 degrees f 175 degrees c. Top with remaining crust crimp edges to seal and pick top with fork.

Bring to a very gentle simmer over medium heat add chicken and thyme. Place lid on simmer gently on medium low for 15 minutes do not boil can make milk split. Prepare pie crusts as directed on box for two crust pie using 9 inch glass pie pan.

Allow pie to cool slightly before cutting into wedges to serve. Pour filling into pie shell. In a large bowl combine chicken vegetables potato soup and milk.

In medium bowl combine vegetables chicken soup and seasoning. Pour vegetable mixture into pie crust. Step 2 in a bowl combine the mixed vegetables chicken cream of chicken soup and milk.