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Easy and Tasty Chicken Pot Pie

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“This is quick and easy, tastes great too! It is different from the other recipes I've seen because it calls for cream of celery soup. For leftovers, I recommend reheating in the oven for a crisp crust.”
READY IN:
45mins
SERVES:
6-8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

  • 1 lb cooked chicken, cut into bite-size chunks
  • 1 (15 ounce) can Veg-All
  • 1 (10 3/4 ounce) can cream of celery soup
  • 1 (2 count) packagepillsbury refigerated pie crusts

Directions

  1. Pour about half the juice off the Veg-all.
  2. Mix together soup, Veg-all, and chicken.
  3. Put mixture into the pie crust.
  4. Use second pie shell for top crust.
  5. Cook at 375°F for 30-35 minutes, until crust is golden brown.

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