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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 The McCullough 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:  
Kim Pirtle

Category:
Category:

Ingredients:  
Ingredients:  
2 cans (10 oz. each) cream of potato soup
1 can (16 oz) Veg-All, drained
2 c. cooked, diced chicken
c. milk
⅛ tsp thyme
⅓ tsp black pepper
2- 9 inch frozen pie crusts, thawed

Directions:
Directions:
Combine first 6 ingredients (I add a peeled and diced and cooked potato. I also use homemade pie crust in a pyrex 8 inch square dish). Spoon into pie crust. Cover with top crust. Crimp edges to seal. Slit top crust. Bake at 375, 40 minutes. Allow to cool for 10 minutes.

 

 

 

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