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| Easy Chicken Pot Pie By Elizabeth Very seldom, does Elizabeth mingle with the community, however one day, because she pined to taste a Chicken Pot Pie like her Mother used to make, she made an exception. And so she passed her family recipe onto William. Happily He agreed to give it a try! Ingredients Refrigerated pie crust cups frozen mixed vegetables One can (18.6 oz) chicken pot pie style soup Two tablespoons all-purpose flour Directions Soften pie crusts as directed on pkg Thaw and drain vegetables Make pie crust as directed on pkg for two-crust pie using 9-inch pie pan Heat oven to 425°F Stir together soup vegetables and flour Spoon into crust-lined pan Top with second crust seal edges and flute Cut slits in several places in top crust Bake 30 to 35 min or until crust is golden brown Tip Cover edge of crust with aluminum foil AFTER 15 min of baking to prevent excessive browning Thank you for sharing Elizabeth and Thank you for baking William! The Tunnels Cookbook Index |
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