For chicken pot pie using Veg-All mix, combine 6 cans cream of potato soup, 1 can drained Veg-All, 2 cups diced cooked chicken, 1/2 cup milk, 1/2 teaspoon thyme and 1/4 cup black pepper. Spread into 9-inch pie crust; top with second crust; bake at 375 degrees for 40 minutes.
For best results, crimp the bottom and top pie crusts together, and slit the top for ventilation. Brush with beaten egg. Bake until the crust is golden brown and filling is hot, and allow to cool at least 10 minutes before serving.
For a canned-chicken variation, replace ingredients with 2 cans Veg-All, 1 can cooked chicken, 1 can cream of chicken soup and 1/4 teaspoon thyme.
To make a Bisquick variation, boil 1 whole chicken, and allow to cool. Debone chicken, and place in a 9-by-13-inch heat-resistant glass dish. Mix 1 package frozen Veg-All, 1 can cream of chicken soup and 1 cup chicken broth, and pour over the chicken in the pan.
Combine 1 cup milk and 1 cup Bisquick, and pour evenly on top of the mixture. Drizzle 1/2 stick melted butter on top, and bake the dish at 350 degrees for 40 to 50 minutes or until the crust is golden brown. Allow to cool before serving.