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Ingredients
- 2 cans Veg-All, drained
- 1 can cream of potato soup
- 1/4 cup milk
- 2 cups of cooked turkey or chicken, shredded
- 1/4 tsp thyme
- 1/4 tsp pepper
- 2 - 9 inch frozen, ready to bake pie crusts
Directions
- Prehest oven to 375.
- In a medium mixing bowl, combine first 6 ingredients. Mix well.
- Place one pie crust in a 9 inch pie pan. Pour vegetable mixture into crust. Top with remaining crust. Crimp edges to seal. Place a slit in the top with a knife. Bake for 50 to 60 minutes on lower rack or until crust is golden brown and filling is hot. Allow pie to cool slightly before slicing to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 214g | |
| Recipe makes 4 servings | |
| Calories 347 | |
| Calories from Fat 138 | 40% |
| Total Fat 15.48g | 19% |
| Saturated Fat 5.31g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 724mg | 30% |
| Potassium 384mg | 11% |
| Total Carbs 28.81g | 8% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.09g | 1% |
| Protein 21.49g | 34% |
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