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Almost Homemade Chicken Pot Pie

Kraft Memeber Recipe
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Makes: 4-6 servings Total Time: 2 hr
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 2-3 boneless skinless chicken breasts
  • 2 chicken bouillon cubes
  • 2 cloves whole garlic; peeled
  • 1/2 lb. frozen mixed vegetables (green beans, peas, corn, lima beans, carrots)
  • 1 can cream of chicken or celery soup
  • 1 cup chicken broth
  • Salt and pepper to taste
  • 1 box refrigerated pie crust
make it
Boil chicken in big pot with the bouillon cubes and the whole cloves of garlic. Remove chicken and garlic cloves when done (approx. 30 min.) and let it cool.

In separate bowl combine frozen vegetables, soup and 1 cup of broth from the chicken stock. Smash the garlic and add to the mixture. Chop up chicken into small pieces and add to mixture. Add desired amount of salt and pepper to mixture and stir until blended.

Lay out pie crust in pie plate and fill with mixture. Lay the other pie crust over top. Pinch sides together all the way around with a fork. Poke holes in top to vent.

Bake at 350 degrees F for 45 min to an hour.
Notes
The pie might bubble over if the pie crust is too full so I place foil underneath so it won't make a mess in my oven. If pie crust edges become to brown you may need to cover just the edges with foil.
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