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Friday, October 24, 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

CHICKEN POT PIE
Entrees
Contributed by:
Ingredients:
  • 1 can mixed vegetables
  • 1 can cream of mushroom soup
  • 1 can cream of potato soup
  • 1 can chopped chicken breast
  • 1/2 cup milk
  • 2 pie crusts
  • 1 egg
Mix first five ingredients together well. Line pie pan with pie crust. Pour mixture into pie crust. Top with second pie crust. Pinch the top and sides of pie crust to form a seal. Cut vents in the top of the crust. Lightly beat an egg and brush on top crust (you won’t use all the egg). Bake at 375 degrees for about 40 minutes. Let cool for 10 minutes.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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