"The belly rules the mind."--Spanish Proverb

Chicken Pot Pie Recipe

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Chicken Pot Pie image


This recipe for Chicken Pot Pie, by , is from Hanna's 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!

Hanna Williams


1 rotisserie chicken
16 oz cream cheese
1 can cream of mushroom
1 stick of butter
1 small onion, chopped
1 tsp minced garlic
2 cups shredded cheddar cheese
Chopped broccoli (amt to your preference) typically 16-24 oz bag
Frozen carrots and peas
2 deep dish pie shells
2 rolled pie crust

1. Shred chicken and divide evenly into bottom of pie shells.
2. Place broccoli on top.
3. Saute butter with onion and garlic. Add cream cheese, stir continuously until mixed.
4. Add cream of mushroom. Once mixed, pour onto top of pie's, top with cheese.
5. Place crust on top, cut and remove excess edges. Cut slits in top of crust to vent.
6. Bake 350 for approximately 1 hr to 1 hr and 15 minutes. ( You can cover with aluminum foil first 15-20 minutes to prevent edges from burning)




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