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January 23, 2006
Chicken Pot Pie
Chicken Pot Pie
1 whole chicken
1 small bag frozen peas & carrots
1 can cream of mushroom
1 can cream of celery
2 pie crusts
Salt, pepper
Cook the chicken in the slow cooker all day. Cool & debone, but save the broth! Preheat oven to 350. Thaw the pie crust while you are preparing the mixture. Mix soups with some of the chicken broth (about 1/2 a can or a little more) until it is a smooth, creamy consistency. Add as many of the peas & carrots as you'd like (I usually just use 1/2 a bag). Add chicken and salt & pepper. Put mixture into 9 x 13 glass pan. Top with the two pie crusts. Melt a couple of tablespoons of butter in microwave. Pour and spread melted butter all over the crusts. Bake for 30 minutes or until golden brown.
Crystal
Posted by Willie Crawford at January 23, 2006 09:14 PM
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