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Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie, by , is from The Tasty Bourgeois Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maurice Bourgeois
Added: Wednesday, July 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 deep dish pie shells
1 lg. bag of frozen veggies (combination of broccoli, carrots, corn and cauliflower)
1 lb fresh mushrooms
1 can of cream of mushroom soup
1 1/2 cups of shredded cheddar cheese
4-6 cooked and cubed chicken breast
chopped onion, bellpepper, garlic
seasoning to taste

Directions:
Directions:
Saute onions, peppers, garlic in 2 tbls. of butter.
Add mushrooms, then veggies, chicken broth and soup. Cook until veggies are tender. Add chicken and 1/2 cup of cheese.
Remove from heat. Bake 2 pie shell bases from 5 minutes at 350 degrees. Spoon chicken mixture into bases, top with cheese, then remaining pie shell. Bake at 350 for 30-40 minutes.

 

 

 

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