Main dishes

BOCA Chik'n Pot Pie

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

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What You Need

frozen BOCA Original Chik’n Veggie Patties, coarsely chopped

cups frozen mixed vegetables (peas, carrots, corn)

can (10-3/4 oz.) condensed cream of celery soup

1/4

cup water

1/2

tsp. ground black pepper

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.

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MrsJoannaG

posted:1/6/2012

So easy and my husband loved it. Very filling.

a cook

posted:5/14/2010

My family loved this very much - I like it because it was very easy and quick to make. This will get made again!!!

Stephne02

posted:11/25/2008

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 in water, chicken broth and seasoning. We will be having this one again!

mmorrell13

posted:11/12/2005

I loved this pie. It was very easy to make and my wonderful girl friend really loved it. It was as good reheated the next day for lunch. Next time I am going to add just a little more water for a juicier mix.

3babiesmama

posted:9/28/2004

Prepared this as we awaited Hurricane Jeanne...trying to use up the frozen stuff in the freezer. Tasted good, hubby liked it, too. Tasted great cold the next day (thank goodness we never lost power!). Will make again...hopefully under different circumstances. Thanks!

leezon

posted:8/8/2004

great recipe. I use boiled chicken breast for a healthier diet.

amanda99_26

posted:3/3/2004

In our house we love this recipe... being a college student you can't go wrong with it! It taste like being home. Instead of using cream of mushroom or celery I have used cream of chicken, cream of chicken with rice, and broccoli and cheese soup. All of these soups worked well and tasted great! So there is a little variation for picky eaters like me :)

wenora

posted:1/29/2004

I LIKED THE SIMPLICITY OF THE RECIPE AND THE FAVOR WAS ADEQUATE BUT I WILL ADD LESS BLACK PEPPER NEXT TIME. I ESPECIALLY LIKED THE ADDED EGG MIXTURE ADDED ATOP THE CRUST FOR A VERY NICE FINISH.

NecieM

posted:11/24/2003

Great recipe but I would add maybe 1/2 can more soup to it to make it less dry. Also needs a little salt for flavor. Husband really liked it.