Chicken Pot Pie

Posted by on May 14, 2007 in Blog | 0 comments


  • 2 refrigerated pie crusts (the unrollable kind)
  • 1 large boneless, skinless chicken breast, boiled, or 2 cans chicken
  • 1 can veg-all
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup

Unroll first pie crust in an ungreased pie pan. Place chicken into pie crust. Pour veg-all over chicken. Mix the soups and pour over all. Cover with second pie crust. Cut slits in pie crust. Bake at 425 degrees for 25 minutes

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