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! I copied it from the can and it calls for 2 cans of veg-all and I cook it for 60 minutes to ensure center of bottom crust is fully cooked. great recipe

Ingredients

4 serv.

veg-all original mixed vegetables2 cans
15 ounce
cooked chicken↗1 can
10 ounce
cream of mushroom soup or cream of chicken soup1 can
10 3/4 ounce
thyme or sage↗1⁄4 teaspoon
9-inch frozen ready-to-bake pie crust
two

Step-by-step instructions

1
Preheat oven to 350°F.
2
In medium bowl, combine vegetables,chicken, soup, and seasoning.
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 at 350F for 60 minutes or until crust is golden brown and filling is hot.
6
Allow pie to cool slightly before cutting into wedges to serve.
7
(As requested, I copied this recipe exactly as it appears on the Veg-All label I have saved and have been using since the early 90's!).

Source: food.com

Original recipe ↗

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