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Quick Chicken Pot Pie Recipe

   
 

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     Quick Chicken Pot Pie

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 lb. boneless, skinless chicken breast, cooked and cut into bite sized peices
16 oz frozen mixed veggies (carrots, green beans and corn)
1 can cream of mushroom soup
1/4 c. chicken broth
1/4 t. thyme
2 pie crusts
salt and pepper
1 c. fresh mushrooms, sliced
 

Instructions
Place chicken into a stock pot and stir in frozen veggies, mushroom soup, mushrooms and broth. Cook over medium heat until hot and mushrooms have wilted, about 4 min. Season with salt and pepper to taste.
Line a pie plate with 1 pie crust. Spoon mixture into crust and top with second crust. Flute edges together and bake according to crust recipe instructions.
You can do this with store bought crescent rolls. Put the chicken mixture in the pie plate with no bottom crust. Unroll all the crescent rolls and place them on top of the chicken. Bake at 375 for 5 min. then reduce to 325 for 15 min. or until rolls are deep golden brown.


Originally Submitted
5/16/2010





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