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Tom's Chicken Pot Pies

Kraft Memeber Recipe
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Makes: Three 9" Deep Dish Pies Total Time: 1 hr 30 min
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 2 Tbsp. oil
  • 4 boneless skinless chicken breasts cut into bite size pieces
  • 2 tsp. diced garlic
  • 1/2 large yellow onion, diced
  • Salt to taste
  • 3/4 tsp. black pepper, divided
  • 1 1/2 lb. frozen mixed vegetables (carrots, peas, green beans, lima beans,) or any combination
  • 2 cans (10.75 oz. each) condensed cream of chicken soup
  • 2 cans (10.75 oz. each) condensed cream of potato soup
  • 1 can (15 oz.) whole kernel corn, drained
  • 3 9" deep dish frozen pie shells
  • 3 rolls pie crust - for the top
make it
In a large deep skillet (med. heat) add oil and cook chicken, garlic, onions, salt & 1/2 of the pepper until chicken is done.

While this is cooking put the frozen vegetables in a microwave bowl with a 1/4 cup water, and cook on high for 4 min. or until hot.

Preheat oven to 350 degrees F. When chicken is done add soups, frozen vegetables, remaining pepper and corn simmer 10 min. Spoon into pie shells. Cover with top crusts. Seal edges and cut several slits in the top to allow steam to escape.

Place on a cookie sheet and bake for 25 to 30 minutes or until golden brown.
If you want, these freeze very well. Instead of cooking, wrap in plastic wrap and then in foil and freeze.

When you want to cook one, let it thaw, cut slits in the top. Place on a cookie sheet then cook at 350 degrees F for about 1 hour or until golden brown.
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