"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Chicken Pot Pie Recipe

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

Contributor:  
Contributor:  
Patrick & Connie Ermis
Added: Tuesday, October 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 box (15 oz) Pillsbury« refrigerated pie crusts, softened as directed on box
1 bag (16 oz) frozen mixed vegetables
1 can Cream of Chicken Soup
1 - 2 lbs Chicken Breast (diced)
salt and pepper to taste

Directions:
Directions:
In a pie plate lay out one of the pie crust. In a separate bowl combine the remainder of the ingredients and mix. Pour the ingredients into the pie plate. Place the other pie crust on top, trim and crimp the edges. Cut 2 to 3 slits in the top to allow to vent. Cook in a 325║ oven for 60 - 90 minutes or until crust is golden brown.

 

 

 

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