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The Best Chicken Pot Pie Ever... Seriously Recipe

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This recipe for The Best Chicken Pot Pie Ever... Seriously, by , is from Our Family 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!

Contributor:  
Contributor:  
Jessica Miles

Category:
Category:

Ingredients:  
Ingredients:  
1 package pie crusts
pinch flour
4 chicken boneless, skinless breasts (or shredded chicken from a rotisserie chicken)
pinch garlic powder
pinch seasoned salt
3 medium potatoes, peeled and diced
cup diced onion
1 can cream of chicken soup
1 can evaporated milk
1 cup peas and carrots (frozen, defrosted)
1 tbl butter
pinch pepper

Directions:
Directions:
Boil chicken in water seasoned with garlic powder and seasoned salt for 1 hour on medium heat.
Remove the chicken from the water and cut or shred into bite sized pieces.
Boil the potatoes until they are done. The remove from water.
Preheat oven to 425.
Soften pie crusts by microwaving for 30 seconds.
Place one pie crust, lightly floured, flour side down in a 9-inch pie pan.
Then place the chicken, potatoes, onion, and peas and carrots in the pie - in this order.

In a separate bowl mix the soup and 1/2 the can of evaporated milk.
Pour into the chicken-potatoey crust. Add the pepper and butter on top. Then place the second pie crust on top of the pie. Flute the edges and cut 4-8 vents in the top.

Bake at 425 for 15 minutes then lower to 350 for 45 minutes.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
who can say?
Personal Notes:
Personal Notes:
Comfort food at it's best!

 

 

 

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