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Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie, by , is from Jukes Family Recipes 2020, 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:  
Angela Walters

Category:
Category:

Ingredients:  
Ingredients:  
2 Pie Crust (store-bought or homemade)
1 lb Diced chicken breast
1 16oz bag of peas and carrots
Can Cream of Chicken
Can Cream of Celery
Chopped Green Onions
Salt
Pepper
1 Egg
Lawrys Garlic Salt

Directions:
Directions:
1. Preheat your oven to 350 degrees.
2. Lay out one of your pie crust in a greased pie plate.
3. In a bowl crack your egg and use a fork to break the yolk and mix it up.
4. Use a pastry brush and brush egg on to the pie crust in the pie dish.
5. Trim the excess fat off of your chicken breasts and chop into 1-inch pieces.
6. Chop up your green onion to taste.
7. In a bowl mix together your chicken, peas and carrots, green onions, cream soups, and seasoning.
8. Pour your pot pie filling into your pie crust in your pie dish.
9. Lay your second pie crust onto the top of the filled pie dish.
10. Crimp your pie crust onto the bottom pie crust
11. With a knife, cut 8 slices into the top of the pie crust from the middle of the pie for venting purposes.
12. Use your pastry brush and brush the crust with the egg wash.
13. Place in your oven, setting a foil-wrapped cookie sheet underneath to catch any spills.
14. Bake for about 45 minutes to an hour at 350.
15. Then turn your oven up to 395 for about 25 more minutes to golden your crust more.

Serve and enjoy!

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour 10 minutes
Personal Notes:
Personal Notes:
Heather made this for her 4-H Food Show Contest. She won 1st place at the county level, and had good showing at the district level. Yay, Heather! / You can freeze the pot pies either pre-baked or already cooked for easy heating or cooking.

 

 

 

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