Brenda Easy Pot Pie To Die For

Brenda Easy Pot Pie To Die For

Brenda's Easy Pot Pie To Die For – a comforting classic with a personal touch. Get ready to savor every bite!. I made up this recipe. My whole family said it was great. They just kept saying yum and oohs and ahs.. lol. It is sooooo easy and very yummy. Plus, I call it semi-home cooking. I promise you will like this. I just love these Veg-All mixed vegetables. They are very good and good to use.

Brenda Easy Pot Pie To Die For

Cook time: 45 Min  Prep time: 10 Min  Serves: 6

Ingredients
1 pkg Pillsbury double pie crust
2 can original Veg-All mixed vegetables drained (they even have potatoes in them, 15.25 oz each)
1 can Campbell's cream of chicken soup (10.5 oz)
1 pkg Philadelphia cream cheese spread (8 oz, use the tub)
2 Tbsp milk
1/2 Tbsp garlic powder
salt and pepper, to your liking
2 whole chicken breast diced (I used rotisserie chicken already cooked)
1 egg
1 Tbsp water
Directions
1. Put your crust in a pie pan.
2. The original recipe calls for Philadelphia cooking creme savory garlic, but that's no longer available. To make your own, combine a tub of cream cheese spread, 2 Tbsp milk, and 1/2 tablespoon garlic powder. Warm until everything is combined.
3. Then in a bowl mix soup, cooking creme, salt, and pepper.
4. Fold in the cans of Veg-All.
5. Fold in diced chicken.
6. Then put the mixture in your pie pan.
7. Put on the top crust. Pinch the crust together. Cut slits as well.
8. Mix egg and water. Then brush with egg wash (makes it a golden color). Cook at 375 degrees for 45 minutes.

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