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Country Chicken Pie Recipe

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This recipe for Country Chicken Pie, by , is from Hunt to Harbor: A Charm City Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Briana Gregory


2 or 3 boneless cooked chicken breasts
2 cans of mixed vegetables
1 can cream of chicken soup
1 can cream of potato soup
1 stalk celery, chopped
1 small sweet onion, chopped
1 cup frozen petite green peas
1/4 teaspoon salt
1/8 teaspoon pepper
1/16 teaspoon oregano
2 unbaked pie crusts (room temperature)
1 egg (to brush on top of crust)
3/4 cup whole milk

Preheat oven to 425 degrees. Spray glass deep-dish pie plate with non-stick cooking spray. Let crust warm to room temperature, roll out and place into pie plate.

In a large bowl, mix cooked chicken, mixed vegetables, soups, and set aside. Sauté celery and onion in butter until tender. Add frozen peas and sauté one minute more. Add to chicken mixture. Add salt, pepper, and oregano. Add milk slowly; use less if too watery or more if too dry. Pour mixture into pie plate.

Roll out second crust and place on top. Pinch edges together and cut away excess dough. Place pie on a cookie sheet to bake. Brush whipped egg on top of crust to help brown nicely.

Bake at 425 degrees for 35 to 45 minutes until crust is golden brown. Serve with a side salad.




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