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California Chicken Pot Pies Recipe


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     California Chicken Pot Pies

Category   Entrees - Maindishes
Sub Category   Quick Meals

1 (9-inch) folded refrigerated unbaked pie crust
1 can (10 3/4 oz) condensed cream of chicken soup
1 cup half and half or milk
2 c (10 oz) cooked chicken, cut into 1/2-inch cubes
1 bag (16 oz) california-style frozen veggies combo(cauliflower,carrots, asparagus), thawed/drained
1 1/3 c. french fried onions, divided
1/4 tsp dried thyme leaves
1/2 c (2 oz) shredded swiss cheese

Preheat oven to 400.
Combine soup and half-and-half in large bowl. stir in chicken and veggies, 2/3 cup french fried onions and thyme.
spoon mixture into a 9-inch pie plate.Place pie crust on top. Bake 35 minutes or until crust is golden. top with cheese and remaining 2/3 c onions. Bake 1 minute or until onions are golden.
To freeze, prepare as above, but don't bake the pie. Cover. Freeze. Take pie out. don't thaw. Bake at 400 for 40 minutes or until heated through and crust is golden. Top with cheese and remaining 2/3 cup onions. bake 1 minute. To reheat

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