"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Easy Chicken Pot Pie, by MaryBeth Madden, is from The Madden Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 Large Can Chunked Chicken Breast 2 Cans VegAll Mixed Veggies (Drained) 1 Family Size Cream of Chicken Soup 2 Ready Made Pie Crust
Let pie crusts sit out for about 5-10 minutes. Place one in pie pan. Mix the chicken, veggies & soup together. Pour into crust. Place the second crust over the top. Trim around the edges & cut about five slits in the top. Bake at 325º for 45-60 minutes. Let set 5 minutes before serving.
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