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Meagan's Easy Pot Pie Recipe

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This recipe for Meagan's Easy Pot Pie is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 large chicken breasts, boneless, skinless
1 teaspoon Nature's Seasons Seasoning Blend
4 chicken bouillon cubes
3 bay leaves


6 regular pie crusts, thawed*
4 16 ounce cans Veg-All
2 family size cans Cream of Chicken soup
1 tablespoon Nature's Seasons Seasoning Blend
1 package Knorr Vegetable Soup Mix
Directions:
Directions:
Dice the chicken into 1" cubes. To a large pot, add chicken, bouillon, 1 teaspoon Nature Season's and bay leaves. Add enough water to just cover the chicken, cook for 30 minutes or until chicken is done. To a large bowl, add the drained chicken, drained Veg-All, soup, 1 tablespoon Nature Season and Knorr Soup Mix. Prepare 3 uncooked pie crusts per package instructions, add 1/3 of the mixture to each pie crust. Remove the crust from the other 3 pie crusts and lay on top of the filled pie crust. Crimp the edges together and cut 3 slits in the pie tops. Cook in a 375º oven for 45 minutes or until top is golden brown. Remove from oven and let sit for 15 minutes before serving.
Number Of Servings:
Number Of Servings:
3 pie
Personal Notes:
Personal Notes:
* Or 2 deep dish pie crusts for the bottom crusts and 2 regular crusts for the top crusts and increase cooking time to 1 hour.

 

 

 

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