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Tuesday, September 2, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

CYBERSONIC - Click for Website
CHICKEN POT PIE
Entrees
Contributed by:
Ingredients:
  • 2 or 3 chicken breasts
  • 1 large can mixed vegetables (drained)
  • 2 cans cream of chicken soup
  • 1 cup milk
  • 1 cup canned diced potatoes (drained)
  • 2 pie crusts
Cook chicken and chop into pieces. In a separate bowl, mix vegetables, undiluted soups, milk and potatoes together. Add in chicken and salt and pepper to taste. In a deep casserole dish, layer bottom with pie crust. Pour in mixture and top with second pie crust. Make several cuts in top of crust. Use fork to mash crust around the edges. Bake at 350 for 40–45 minutes or crust is brown.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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