Chicken pot pie 1

Yield: 6 servings

Measure Ingredient
2 9-inch deep dish pie crusts (1 will be for the "lid")
2 cans Condensed Cream of Potato soup
1 can Mixed Vegetables (16oz.)
2 cups Cooked turkey or Chicken
½ teaspoon Black pepper
½ cup Milk

Thaw out frozen Pie crusts. (They usually come 2/package) Roll out out one to use as a "lid" on the pie.

Mix remaining ingredients together and pour into pie crust.

Put crust lid on and make several slits in it.

Place on cookie sheet or pizza pan. (This is important, as the pie will very heavy and you will want the cookie sheet to help give it support on your oven's wire rack.) Bake 45 min at 375.

From: "Bumgarner Family Recipes," submitted by Dorothy Cloyd. Posted on COOKing Echo by Bud Cloyd. U/L to NCE by Burt Ford 12/96.

From: Burton Ford Date: 24 Dec 96 National Cooking Echo Ä

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