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Chicken Pot Pie
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| 2 deep dish uncooked pie shells | |
| 1 can | cream of chicken soup |
| 1 can | cream of mushroom soup |
| 1 can | veg-all veggies, drained |
| 4 | cooked & chopped chicken breasts |
| 1 cup | grated cheddar cheese |
| Salt | |
| pepper to taste | |
Put lower crust in pie dish and bake at 350' for 5 minutes to set. Remove from oven. Mix all ingredients thoroughly. Pour into empty pie shell. Put top crust over mixture and flute or press edges together. Cut multiple little slits in the top. Bake 1 hour or until lightly browned.
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