Easy Chicken Pot Pie
Rotisserie chicken - torn into pieces
2 cans of Veg-All, drained
1 can cream of chicken soup
3 dashes sage
salt & pepper to taste
pkg of Pillsbury pie crusts in refrigertor section
Preheat oven to 350. Place 1 pie crust in pan and brown slightly. Mix ingredients and spoon onto slightly browned pie crust. Place remaining crust on top and make several slits in the top. Bake for about 30 to 40 minutes until slightly brown and bubbly.
Easy Breezy Vegetable Beef Soup
1 pkg of stew meat, cut into bite size pieces
1 onion, diced
1 can of Veg-All Homestyle Veggies, drained
1 large can of Veg-All Original, drained
1 large can of V-8 or store brand vegetable juice
Garlic salt & pepper to taste
Place stew meat and onion in pot and cover with water. Season to taste and cook until meat is done. Pour drained veggies and V-8 juice into pot with meat and onions and taste (you'll probably need to add more garlic salt and pepper). Simmer for at least an hour (this will make the meat tender). Serve with cornbread or crackers.
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