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There should be a ‘super easy’ level for this recipe. I’ve never met a chicken pot pie I liked, so I cringed when a friend asked me to try this one. I ate the pie to be polite, and I fell in love with this recipe. The great thing is that the recipe makes two pies, so it’s the recipe I pull out when taking a meal to friends. It’s so ridiculously easy and it’s never NOT turned out well, which is a small miracle in my kitchen.
This recipe makes two pies.
1. Drain the chicken breast chunks, and vegetables. Mix the chicken, vegetables, potato soup, and mushroom soup.
2. Press two pie doughs onto the bottom of 2 pie plates. Pour half the mix into each plate.
3. Top both pies with the remaining pie doughs. Trim excess, roll, and crimp edges. Brush the tops with an egg wash, and cut three slits in the top of each pie.
4. Bake at 350 degrees for 35-40 minutes (until golden brown).
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