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Chicken Pot Pies Recipe

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This recipe for Chicken Pot Pies, by , is from The Labor Goes On, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Tuesday, October 9, 2007


2 pkg frozen pie shells (A total of 4 shells)
4 chicken breasts, boneless & skinless
1 16oz bag frozen peas & carrots
1 can Cream of Chicken soup
1 can Cream of Mushroom soup
1 can Cream of Celery soup
a bag of frozen diced hashbrowns

1. Defrost pie shells on counter for about 15 minutes before assembling.

2. Boil chicken breasts in a pot of water seasoned to taste I use garlic powder, season salt, onion powder, salt & pepper until done. About 25 minutes. Once cooked dice the chicken.

3. In a large bowl mix chicken, all veggies and soups. (no need to thaw any of them)

4. Put half the mixture into one pie shell & top with second crust. Seal edges with a fork and cut slits in the top to vent. Repeat with other pie shells.

5. Bake at 350 for 1 hour. Let sit about 15 minutes before serving




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