Recipe

Wonderful Chicken Pot Pie

Recipe by Sandra Wright, Garfield, in the 2008 Cook's Library of Treasures published by the Pea Ridge Community Library

2 pie crusts

1 small can cream of mushroom soup

1 large can cream of chicken soup

3 to 4 chicken breasts

salt and pepper

garlic salt

1 small onion, chopped

1 1/2 c. chicken broth, from cooked chicken

1/2 small pkg. frozen mixed vegetables

2 small parboiled potatoes, cut in small pieces

Cook and season chicken breasts with salt, pepper, garlic salt and chopped onion, until tender. Cut chicken into small pieces. Save 1 1/2 cups chicken broth for later. In saucepan, mix soups, chicken broth, mixed vegetables and potatoes. Add salt and pepper to taste. Mix in cooked chicken and heat thoroughly. Line a casserole dish with one pie crust. Pour chicken mixture over pie crust. Cover with second pie crust and cut slits on top. Bake for 30 minutes, or until golden brown, at 350º.

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