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VEG-ALL CHICKEN POT PIE Recipe

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This recipe for VEG-ALL CHICKEN POT PIE, by , is from Clan Uisdean Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Worden

Category:
Category:

Ingredients:  
Ingredients:  
2 cans Cream of Potato soup
1 16 ounce can Veg-All
2 cups cooked diced chicken
cup milk
teaspoon dried thyme
teaspoon pepper
1 package refrigerated Pillsbury pie crusts (both crusts)
1 egg, slightly beaten

Directions:
Directions:
Combine first 6 ingredients. Spoon into prepared pie crust. Cover with top crust; crimp edges to seal. Slit top crust to vent--brush with beaten egg. Bake at 375 degrees for 40 minutes. Cool 10 minutes before serving to give it time to set up.

 

 

 

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