"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie, by , is from Florence Hardy's 80th Birthday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jody Jackson
Added: Sunday, January 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 10 3/4 cans cream of potato soup
1 16 oz can veg-all mixed vegetables, drained
2 c. cooked, diced chicken
1/2 c, milk
1/2 tsp. thyme
1/2 tsp. black pepper
2 9" frozen pie crust thawed
1 egg slightly beaten

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 375 for 40 minutes. Cool 10 minutes before serving.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
My family enjoys this pie every time.

 

 

 

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