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      Title: Chicken Pot Pie 1
 Categories: Chicken, Easy, Casserole
      Yield: 6 Servings

      2    9-inch deep dish pie crusts
           -(1 will be for the "lid")
      2 cn Condensed cream of potato
           -soup
      1 cn Mixed vegetables (16 oz)
      2 c  Cooked turkey or chicken
    1/2 ts Black pepper
    1/2 c  Milk

  Thaw out frozen pie crusts.  (They usually come 2/package)  Roll out
  out one to use as a "lid" on the pie.

  Mix remaining ingredients together and pour into pie crust.

  Put crust lid on and make several slits in it.

  Place on cookie sheet or pizza pan.  (This is important, as the pie
  will very heavy and you will want the cookie sheet to help give it
  support on your oven's wire rack.)

  Bake 45 minutes at 375 F.

  From: "Bumgarner Family Recipes," submitted by Dorothy Cloyd.
  Posted on COOKing Echo by Bud Cloyd.  U/L to NCE by Burt Ford 12/96.

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