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 Chicken Pot Pie
 From the kitchen of Daphna Williams

1 large chicken breast
2 cans mixed vegetables, undrained
1 can cream of chicken soup, undiluted
1 pie crust

Boil chicken, cool, debone and cut into bite sized pieces. Add the mixed vegetables and the soup. Mix together and put in an 8 x 8 x 2 ½" deep casserole dish. Cover with 8" pie crust. Bate at 350 until crust is good and brown. 

This is a good dish to serve four people with a side salad. 
 

 
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