"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

VEG-ALL CHICKEN POT PIE Recipe

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This recipe for VEG-ALL CHICKEN POT PIE, by , is from Katelin's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Charlene Adelstone

Category:
Category:

Ingredients:  
Ingredients:  
1 small can of corn/1 small can of peas
2 cans of cream of potato soup (or use 1 potato and 1 cream of chicken)
1 large can of Veg-All
2 c cooked chicken, diced
c milk
t thyme
t black pepper
2 -9 inch pie crusts
1 egg, beaten (optional)

Directions:
Directions:
Combine all ingredients up to pie crusts. Put pie crust into a casserole dish. Spoon into prepared pie crust. Cover with top crust; crimp edges to seal. Slit top and brush with beaten egg (if desired makes a golden brown top). Bake at 375 degrees for 40 minutes. Cool 10 minutes.

 

 

 

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