I love Chicken Pot Pie, but I dont like the prepackaged frozen Pot Pies with the rubbery chicken. Here's my solution for a very tasty, & quickly prepared pot pie. ... This is a recipe I've had forever, but I have tweaked it many times over the years.
4 Pet-Ritz frozen Deep-Dish Pie Crust Ok to use store brand You will get 4 crusts in 2 packages
2 29oz cans Original VegAll Rinse well in colander
1 15oz can Original VegAll Rinse well in colander
4 Cans Swanson Chicken Al A King Walmart has it near canned meat
1 Bag Velveeta Shredded Cheese Use 1/2 bag per pie
Directions
Preheat oven to 350 deg. Separate pie crusts and set 2 aside for topping. You will put mixture in two of the crusts and use the other two crusts to cover the pies.
Meanwhile, in a large bowl, empty cans of chicken Al a King, and gently (but thoroughly) mix with well drained Veg-All. Then, put 1/2 of the mixture in one pie crust, and the other 1/2 of the mixture in the other pie crust. Next, put 1/2 bag Velveeta over each of the two full pie pans. Finally, gently remove the 2 empty unused crusts from their pans and carefully place over top of the full pies. Crimp the edges all the way around both pies and cut a ventilation slit in each pie.
Place both pies in the preheated oven for 35-40 mins or until crust is appropriately browned, according to your own personal preference.
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