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Campbell's Kitchen Easy Chicken Pot Pie

Reviewed: Dec. 23, 2011
I modified this recipe based on other reviews and quantity needed(5 adults). I used a Deep Dish Stone Pie Dish; Pillsbury refrigerated pie crust dough(2); 2 cans of Campbell's condensed cream of chicken soup and 1 can of condensed cream of celery soup; 1 bag of mixed veggies thawed; 1 box of Purdue already cooked chicken, cut up. I also lowered the temperature to 350 and cooked it for an hour. It was a HUGE hit...even the pickiest eater loved it. I didn't season it as there are some watching sodium etc. But we did use cracked pepper per serving to taste.
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