rachel's chicken pot pie
(1 RATING)
My youngest daughter loves this recipe - hope it becomes a family favorite for you too! you could also substitute canned chicken for the rotisserie chicken -
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prep time
20 Min
cook time
1 Hr 20 Min
method
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yield
4-6 serving(s)
Ingredients
- 1 - rotisserie chicken, boned
- 1 can - cream of chicken soup
- 1 can - cream of celery soup
- 1 bag - frozen mixed vegetables
- 1/4 cup - milk
- dash - black pepper
- 1 pkg - flat pie crusts
- 1 - egg
How To Make rachel's chicken pot pie
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Step 1Fit one pie crust in the bottom of a deep dish pie plate and set aside
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Step 2mix chicken, soup, vegetables, milk and pepper in a large bowl and pour into pie shell -
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Step 3cover mixture with remaining pie crust and crimp edges to seal
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Step 4beat egg with a teaspoon of water or milk and brush the top of the pie crust - sprinkle with a little salt and pepper if desired -
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Step 5cover edges of pie with foil or a baking ring and bake at 350 for 1 - 1 1/2 hours, until pie crust is golden brown - remove foil/ring for last 10 minutes of baking -
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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