"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 Angie's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Vicki Chavis

Category:
Category:

Ingredients:  
Ingredients:  
1 can cream of chicken soup
1 can cream of potato soup (or cream of celery or cream of broccoli soup)
1 can Veg all drained OR frozen mixed vegetables (I use frozen) OR canned corn, green beans, whatever vegetables your family likes
2 cups chicken (cooked & shredded, or canned chicken or leftover roasted chicken)
1/2 cup milk
1/2 t salt
1/4 t thyme
1/4 t pepper

Directions:
Directions:
Preheat oven to 375. Spread crust in pie pan; reserve remaining crust for the top. Combine remaining ingredients in a bowl. Pour into unbaked pie crust. Cover with top crust. Crimp edges to seal. Slit top crust to vent. Bake 40 - 45 minutes. Cool 10 minutes before serving.

 

 

 

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