"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie, by , is from South Carolina Office of Rural Health 20th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Brewer, Upper Midlands Rural Health Network

Category:
Category:

Ingredients:  
Ingredients:  
3 to 4 boneless chicken breast-cooked & cut into bite sizes pieces
1 large can of Veg-All, drained
1 small can sliced mushrooms, drained
1 can sliced water chest nuts, drained
1 can Fat Free Cream of Mushroom soup
1 can Fat Free Cream of Chicken soup
1 can Fat Free Cream of Celery soup
pepper to taste
Pillsbury Pie crust (in red box)

Directions:
Directions:
Mix all ingredients together, except the pie crust. Spray bottom on 2 quart pie dish with Pam. Put one crust on the bottom. Add chicken mixture. Cover with remaining crust. Bake at 375º for 60 minutes (until crust is golden brown).

 

 

 

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