Chicken Pot Pie

Lori Taylor
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 chicken, boiled and deboned
  • 1 onion
  • 2 to 3 stalks celery
  • 2 cans cream of mushroom soup
  • 2 cans Veg-All®
  • 2 cups milk
  • 2 tsp margarine
  • Frozen pie crust or biscuits

Sauté onion and celery in margarine. Add the rest of the ingredients and season with salt and pepper. Cook until hot. If using biscuits, pour mixture in dish and place biscuits on top and bake until biscuits are brown. If pie crust, place 1 pie curst in bottom of pan, pour mixture on top and I slice the other crust in strips and place on top. Bake until crust is brown.





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