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BOCA Chik'n Pot Pie
BOCA Chik'n Pot Pie

BOCA Chik'n Pot Pie

No chicken necessary for this vegetarian BOCA Chick'n Pot Pie! It gets its hearty appeal from chopped veggie patties and mixed veggies.
What You Need
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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)
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Let's Make It
1
Heat oven to 400ºF.
2
Combine all ingredients except pie crusts.
3
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.
4
Bake 35 to 40 min. or until golden brown. Let stand 10 min. before serving.
Kitchen Tips
Tip 1
Serving Suggestion
Serve this family-favorite with a crisp mixed green salad or fresh fruit.
Tip 2
Special Extra
For a browner and crispier crust, brush top crust with 1 Tbsp. cholesterol-free egg product before baking.
Tip 3
Variation
Prepare as directed, omitting bottom pie crust.
Tip 4
Variation
Omit black pepper. Prepare using BOCA Meatless Spicy Chik'n Patties.
Tip 5
Substitute
Prepare using reduced-sodium condensed cream of celery soup.
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