"Hunger is the best sauce in the world."--Cervantes

Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie, by , is from The Ken and Debbie Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
DEBBIE ANNACONE

Category:
Category:

Ingredients:  
Ingredients:  
1) 1lb of boneless skinless chicken breast

2) 2 ½ cups of frozen peas and carrots

3) ½ cups of celery

4) 1 10 ½ oz. can of Campbell’s cream of chicken soup

5) 1 12 oz. container of Mc Cormick chicken gravy

6) 1 Mrs. Smith’s 9” deep dish flakey pie crusts

7) 1 Pillsbury pie crusts

8) 1/2 teaspoon salt

9) 1/4 teaspoon of black pepper

10) 1 32oz. container of chicken broth


Directions:
Directions:
1) Pre-heat oven to 375 degree’s

2) Cut chicken breast into ½ cubes.

3) Cut celery into ¼ inch pieces.

4) In a saucepan, combine chicken, carrots, peas, and celery. Add chicken broth to cover and boil for 15
minutes. Remove from heat, drain and set aside and allow to cool.

5) Add soup, gravy, salt and pepper to chicken and vegetables.

6) Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal
edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

7) Bake pot pie for 45 minutes until pastry is golden brown and filling is bubbly. Cool for 10 minutes
before serving.

 

 

 

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