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Best Chicken Pot Pie

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“I've tried a lot of pot pies, but this is my favorite. I once was making it and realized I didn't have any chicken, oops, oh well I made it any way and didn't miss the chicken one bit.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 (10 3/4 ounce) canned mixed vegetables, drained
  • 1 (10 ounce) can cream of potato soup
  • 1 (10 ounce) can cream of celery soup
  • 2 cups chicken, cooked and diced
  • 12 cup milk
  • 12 teaspoon thyme
  • 14 teaspoon pepper
  • 2 pie crusts
  • 1 egg, beaten

Directions

  1. Mix all ingredients except pie crust and egg.
  2. Pour into unbaked pie shell and brush egg on top.
  3. Bake at 375 for 40-45 minutes.

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