"Those who forget the pasta are condemned to reheat it."--Unknown

VEG-ALL CHIKEN POT PIE Recipe

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This recipe for VEG-ALL CHIKEN POT PIE, by , is from The Dollar General Cooking for Cash Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jackie Soders Store #2635
Added: Wednesday, August 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2( 10 3/4 oz.) cans cream of potato soup
1 (16 oz.) mixed vegetables, drained
2 c. diced cooked chicken
1/2 c. milk
1/2 tsp.thyme
1/2 tsp. black pepper
2 ( 9-inch) frozen pie crusts, thawed
1 egg, slightly beaten (optional)

Directions:
Directions:
Combine first 6 ingredients. Spoon into prepared pie crust. Cover with top crust. Crimp edges to seal. Slit top crust and brush with egg,if desired. Bake at 375ēŠ for 40 minutes. Cool 10 minutes.

 

 

 

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