Serves: 6
Total Calories: 329
Prick bottom of one pie shell all over with a fork. Bake, uncovered, at 375° for 10 minutes. Combine chicken, vegetables, onion rings, soup, and salt. Fill bottom pie shell with mixture. Place second pie shell on top. Prick with fork in 6 places. Set on foil-covered oven rack to catch spills. Bake, uncovered, at 375° for 40 minutes.
Editor's Extra: A meal in itself! Great with a fruit salad. Put pineapple, peach or pear slices on lettuce leaves, sprinkle with grated cheese and top with a dollop of mayo.
This Chicken Pot Pie recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.
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