"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chicken Pot Pie Recipe

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

Contributor:  
Contributor:  
Amber Danner
Added: Saturday, April 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 recipe pastry for a 9-inch double crust pie
2 c. frozen mixed vegetables
2 boneless chicken breast, halves, boiled
1 tsp. dried thyme
1/2 (10-3/4 oz.) can cream of celery soup
1 (10-3/4 oz.) can cream of potato soup

Directions:
Directions:
Preheat oven to 400. Line a 9-inch pie dish with pastry. Blanch frozen mixed vegetables for 3-4 minutes. Drain. Dice chicken and place in a large bowl. Add vegetables, thyme, celery and potato soup. Stir together. Pour filling into pastry lined pie dish. Arrange top layer of pie crust, seal and flute the edges. Cut slits in the top of the crust to allow for steam to escape. Place pie on cookie sheet. Put aluminum foil around the pie crust edges. Bake at 400 for 30 minutes. Remove foil and continue to bake for an additional 30 minutes until golden brown. Remove from oven and let stand for 5 minutes and then serve.

 

 

 

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