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    CHICKEN POT PIE


    Source of Recipe


    RT
    2 Pillsbury pie crusts
    2 c. frozen mixed vegetables
    2 c. diced chicken
    1 can cream of chicken soup
    1 can cream of celery soup
    ¼ t. minced onion
    *½ c. milk
    S & P, to taste

    Preheat oven to 350 degrees.

    Thaw vegetables and drain. Add veggies and rest of ingredients except crusts to a pan and heat. Pour into crust. Top with 2nd crust.
    Use a paper towel dipped in milk or an egg wash and brush over top crust.
    Can put crusts in an iron skillet instead of a pie plate.

    Bake for 45 - 50 minutes until top is golden brown.
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