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Main dishes

BOCA Chik'n Pot Pie

BOCA Chik'n Pot Pie recipe
photo by:kraft
My family loved this recipe. I changed it a little bit. I used a can and a half of cream of chicken soup a little more water for a more creamy sauce and boiled my chicken i...read more
posted by
Stephne02
on 11/25/2008
time
prep:
10 min
total:
50 min
servings
total:
6 servings
Magazine Acquisition

What You Need

3
  frozen BOCA Original Chik’n Veggie Patties, coarsely chopped
3
cups  frozen mixed vegetables (peas, carrots, corn)
1
can   (10-3/4 oz.) condensed cream of celery soup
1/4
cup  water
1/2
tsp.  ground black pepper
1
pkg.   (14.1 oz.) ready-to-use refrigerated pie crusts (2 crusts)

Make It

HEAT oven to 400ºF.

COMBINE all ingredients except pie crusts.

PLACE 1 pie crust in 9-inch pie plate sprayed with cooking spray. Fill with vegetable mixture. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to allow steam to escape.

BAKE 35 to 40 min. or until golden brown. Let stand 10 min. before serving.

Kraft Kitchens Tips

Serving Suggestion
Serve this family-favorite with a crisp mixed green salad or fresh fruit.
Special Extra
For a browner and crispier crust, brush top crust with 1 Tbsp. cholesterol-free egg product before baking.
Variation
Prepare as directed, omitting bottom pie crust.
K:42300v0:61709

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