Chicken Pot Pie

Title: Chicken Pot Pie
Subject: pie crust; chicken breast; mixed vegetables; cream of chicken soup; milk
Description: Chicken Pot Pie
Serves 6

Ingredients:

2 Ready-To-Bake Pie Crust
2 cups cooked, diced chicken breast
1-15 oz. can mixed vegetables, drained
1-10.75 oz. can condensed cream of
chicken soup
1/2 cup milk

Baking Instructions:

Preheat oven to 350ºF. In a bowl, combine
cooked chicken, vegetables, cream of chicken
soup and milk. Prepare one crust according to
directions for bottom of two crust pie. Place one
pie crust in baking pan and fill with mixture.
Cover with second pie crust and crimp the
edges to seal. Poke holes in the top crust. Bake
at 350ºF for 40 - 45 minutes or until crust is
golden brown.
Refrigerate any leftovers.
CAUTION: POT PIE WILL BE HOT

Card 1 Back:
[Kroger brand "Unrolled Pie Crust" packaging label — 15 OZ (425g) — back of card is the reverse side of a product label used as card stock]

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# Chicken Pot Pie

*Serves 6*

## Ingredients

- 2 Ready-To-Bake Pie Crusts
- 2 cups cooked, diced chicken breast
- 1 (15 oz.) can mixed vegetables, drained
- 1 (10.75 oz.) can condensed cream of chicken soup
- 1/2 cup milk

## Instructions

1. Preheat oven to 350°F.
2. In a bowl, combine cooked chicken, vegetables, cream of chicken soup, and milk.
3. Prepare one crust according to directions for bottom of a two-crust pie.
4. Place one pie crust in baking pan and fill with the mixture.
5. Cover with second pie crust and crimp the edges to seal.
6. Poke holes in the top crust.
7. Bake at 350°F for 40–45 minutes or until crust is golden brown.
8. Refrigerate any leftovers.

> **CAUTION: POT PIE WILL BE HOT**
Creator: Barb Washburn
Source: RCA0009 - From Loan Ledger to Kitchen: The Barb Washburn Collection (Family)
Date: 1970s
Rights: Personal/Family
Format: Printed pamphlet page
Identifier: RCA0009-20260629-0066
Coverage: Washington, US Wisconsin, US