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Chicken Pot Pie Recipe

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

Vicki Calder Parker
Added: Monday, June 27, 2005


1 10 oz. package frozen peas & carrots
3 10 3/4 oz. cans cream of chicken soup
1/2 of an onion, chopped or 1 T. dry minced onion
4 1/2 c. chicken, cooked and cut in bite size pieces (about 4
chicken breasts)

4 oz. cream cheese
1 c. (2 cubes) butter
2 1/4 c. flour

Blend ingredients in crust together with a pastry cutter until crumbly. Press half of mixture on bottom of a 9x13 pan. Mix filling and pour over bottom crust. Roll out the rest of the crust and place over filling. Brush top of crust with egg white. Pierce crust with a fork several times. Bake for 15 minutes at 400 on bottom rack of oven. Turn oven down to 350 and move up to the middle rack for 30 to 45 minutes or until crust
is golden brown. Watch after 30 mins.




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