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Chicken Pot Pie in Puff Pastry Recipe

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

Contributor:  
Contributor:  
Harriet Jones
Added: Sunday, March 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. (10 oz.) puffed pastry shells
1 T vegetable oil
1 medium onion, chopped
1 small jar chopped pimento
1/2 cup milk
1 pkg. (10 oz.) frozen peas and carrots
2 cups cooked chicken, cubed
1 can cream of chicken soup

Directions:
Directions:
Bake pastry according to directions. Heat oil and brown onions. Stir in milk, soup, and peas and carrots. Heat to a boil, cover, and cook 5 minutes or until veggies are tender. Add chicken and cook until bubbly. Serve in shells. This can be fixed ahead of time, but bake pastry just before serving.

Personal Notes:
Personal Notes:
Excellent and easy!

 

 

 

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