Wednesday, December 2, 2009

Chik'n Pot Pie

Prep Time: 10 min
Total Time: 50 min
Makes: 6 servings

3 frozen BOCA Meatless Original Chik'n Patties, coarsely chopped
3 cups frozen mixed vegetables
1 can (10-3/4 oz.) condensed cream of celery soup
1/4 cup water
1/2 tsp. ground black pepper
1 pkg. (15 oz.) ready-to-use refrigerated pie crusts (2 crusts)

PREHEAT oven to 400°F. Mix all ingredients except pie crusts until well blended; set aside.
PLACE 1 of the pie crusts 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.

Serving Suggestion
Serve this family-favorite with a crisp mixed green salad or fresh fruit.

Jazz It Up
For a browner and crispier crust, brush top crust with 1 Tbsp. cholesterol-free egg product before baking.