"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie, by , is from Zion Baptist Church WMU Recipe Book , 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:  
Bridget Evans

Category:
Category:

Ingredients:  
Ingredients:  
2-4 Chicken Breasts Boiled & Shredded
1 c. cream of celery soup
1 c. cream of chicken soup
1 c. sour cream
1/2 c. milk
salt and pepper to taste
1 bag frozen vegetables for soup
(potatoes, carrots, celery, peas, green bean)
4 refrigerated pie crust (Pillsbury)

Directions:
Directions:
Mix all ingredients in a bowl large mixing bowl. Grease 2 Deep Dish Pie Pans and line with refrigerated pie crust. Pour half mixture in each crust and top with remaining pie crusts. Bake at 350 for 15-20 mins. until crust is golden brown.

Personal Notes:
Personal Notes:
This recipe is a family favorite. Tip for shredding chicken: Remove chicken from boiling water and place in a mixing bowl. Use electric mixer to shred chicken. You will never shred chicken by hand again.

 

 

 

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