"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Chicken Pot Pie Recipe

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

Contributor:  
Contributor:  
Carri Ann Abshire
Added: Wednesday, December 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 can (10 3/4 ounces) Campbell's Condensed Fat Free Cream of Chicken Soup
2 cups mixed veggies, fresh, canned or frozen.
1 cup cubed cooked chicken (more can be used)
2 ready-made piecrusts (from a 15oz package)
1 egg yolk, beaten

Directions:
Directions:
1. In a large bowl add cooked chicken, soup, and mixed veggies.
2. Pour the mixture into one of the pie crusts.
3. Slice the other pie crust into 1/2 inch wide strips.
4. Arrange 6 strips in the same direction on top of the mixture twisting them so they don't lay flat.
5. Arrange the remaining strips crosswise on the top. Fold the edges under.
6. Brush the pastry with the beaten egg yolk. Place pie on a baking sheet. Place in the preheated oven at 425F.
7. Bake the pie until the crust is golden, about 30 minutes. Let stand for 10 minutes before serving.

Personal Notes:
Personal Notes:
Now THAT'S what I'M talking about!
Jackie

 

 

 

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