Bean Pot Chicken Pie

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I love chicken pot pie.  It’s one of my all time favorite comfort foods.  I would love to be able to say that I came up with this recipe myself, but I didn’t.  It’s originally from a Home & Garden Party cookbook which I no longer have.  If you don’t own a H&GP bean pot, don’t worry.  You can use a two quart casserole and it should work just fine.

Bean Pot Chicken Pot Pie

5.0 from 1 reviews

Bean Pot Chicken Pie
 
Ingredients
  • 2 chicken breasts or small pack of boneless strips
  • 2 cans cream of chicken soup
  • 2 cans Veg-all
  • 2 unbaked pie shells
Instructions
  1. Cook chicken until tender and cut into small pieces. Line the bean pot (or casserole) with one of the unbaked pie shells punching holes with a fork.
  2. Drain the liquid from one can of the vegetables, leaving liquid in the second can.
  3. Mix together the cream of chicken soup, vegetables and chicken pieces and add to pot.
  4. Cut the second pie shell into strips and place them on the top and bake at 350 degrees for 35-45 minutes, until golden brown.

 

You can serve this with a salad to make a complete meal.  I just love easy to make recipes like this!

 

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