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Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie, by , is from Great Family Cookbook Project, 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!

Kim Soard


Crust Dry Ingredients:
1 1/2 cups flour
2 shakes of Salt
1 stick softened butter

Crust Wet Ingredients-Mix together:
1/3 cup COLD water
1 egg
1t. vinegar
Divide liquid mixture in half. Use half then discard the other half.

DO NOT OVERMIX just combined; Mix together dry ingredients and water mixture
Divide mixture into 2 balls: 1/3 size & 2/3 size
Roll out 2/3 size for bottom pie crust and 1/3 size for top crust.
Place bottom crust into a 2 quart baking dish

8oz of frozen mixed vegetables STEAMED
*you can also add additional vegetables such as carrot or diced potato
1 can Cream of Chicken soup
1/3 cup milk

Mix together the soup & milk first.
Mix all filling ingredients together.
Place top crust over mixture.
Poke vent holes with fork.

400 degrees
Bake 30 minutes or until golden brown

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Using real pie crust takes this recipe to another level of deliciousness. I make this all the time as this is real honest to goodness homemade Chicken Pot Pie!




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