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Old-Fashion Chicken Pie
Old-Fashion Chicken Pie

Old-Fashion Chicken Pie

1 Hr(s) 15 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 recipe pastry for a 9 inch double crust pie
2 pounds cooked chicken, chopped
1 can (15 ounce) mixed vegetables
1 can (10.75 ounce) condensed cream of potato soup
1/4 cup milk
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
Salt to taste
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Let's Make It
1
Preheat oven to 350 degrees F (175 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
2
In a large bowl, combine chicken, vegetables, potato soup and milk. Season with pepper, thyme, parsley and salt to taste.
3
Pour filling into pie shell. Cover with top crust. Seal edges and cut several slits in the top to allow steam to escape.
4
Bake in the preheated oven for 25 to 30 minutes, or until golden brown.
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