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Monday, May 17, 2010

Chicken Pot Pie

2 cans cream of potato soup
1 or 2 cans Veg-All, drained
2 cups diced cooked chicken (2 breasts)
½ cup milk
½ tsp. Italian seasonings
black pepper to taste
2 ready made pie crusts, 9 inch (Pillsbury from fridge section)

combine first 6 ingredients
place one crust on bottom of pan
spoon in filling mix
cover with top crust, crimp edges to seal, slit top crust
bake at 375 degrees for 40 minutes, cool 10 minutes before serving

I got this recipe from a friend in my Bunko group; it's easy and soooo good!

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