"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie, by , is from What's Cookin' at the County?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pauline Maestas - Attorney's Office
Added: Tuesday, October 31, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 10 oz can Valley Fresh Premium chunk white chicken, drained
1 15 oz package refrigerated pie-crusts
3 tbsp butter or margarine
½ c diced peeled potatoes
¼ c chopped onions
¼ c sliced celery
½ c frozen peas and carrots
1 10 ¾ oz can condensed cream of chicken soup
1/8 tsp ground white pepper
¼ tsp each ground sage and rosemary, crushed

Directions:
Directions:
Bring pie crusts to room temperature, per box instructions. Melt butter in large saucepan. Add all vegetables and sauté 5 minutes. Combine soup, herbs, spices, and chicken and stir into vegetable mixture. Unfold one pie crust and fit into pie plate. Fill with mixture and cover with second pie-crust. Trim crust if necessary and press edges with fork. Bake 10 minutes at 400 then reduce heat to 350 for an additional 40 minutes.

 

 

 

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