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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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I think this is the one on the can (from 1997-98 is when I discovered it!) We loved it back in our In University got no cash days! If this is not it PLEASE e-mail it to me or post it! We have been looking for it ... lost it in a move! Ingredients:
2 (15 ounce) cans veg-all original mixed vegetables, drained |
1 (10 ounce) can cooked chicken, drained |
1 (10 3/4 ounce) can cream of chicken soup |
1/4 teaspoon thyme |
2 frozen 9 inch ready-to-bake pie crusts |
Directions:
1. Preheat oven to 375° F.
2. In medium mixing bowl, combine Veg-All, chicken, soup, and thyme; mix well.
3. Fit one pie crust into 9-inch pie pan; pour vegetable mixture into pie crust.
4. Top with remaining crust, crimp edges to seal and pick top with fork.
5. Bake for 30 to 45 minutes or until crust is golden brown and filling is hot.
6. Allow pie to cool slightly before cutting into wedges to serve.
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