"Hunger is the best sauce in the world."--Cervantes

Chicken Pot Pie Recipe

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

Contributor:  
Contributor:  
Leigh Ann Peters Berte
Added: Thursday, August 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 box refrigerated, unbaked Pilsbury pie crusts (2 rolled crusts inside)
1 can cream of chicken soup
2 cans Veg-All
3-5 diced chicken breasts (boiled)
3/4 c. chicken broth
1/3 c. finely chopped onion
1/3 c. sour cream
1/2 tsp. Nature's Own Seasoning

Directions:
Directions:
Preheat oven to 450 degrees. Drain Veg-All and combine in a bowl with onion, sour cream, cream of chicken, chicken broth, Nature's Own Seasoning, and diced chicken. Stir and taste. Add more Nature's Own to taste.
Place bottom pie crust in pie plate. Fill with chicken mixture. Cover with second crust, joining decoratively at the seam to seal. Make slits in the top crust to vent.
Bake at 450 for 40 minutes--until nice and brown. Watch edges of crust and cover with foil to protect from burning if necessary.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
This is good comfort food!

 

 

 

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