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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - December 29, 2008

Chicken Pot Pie

Serves: 5

  Download this recipe.

3 chicken breasts cooked, cut in small pieces
1 8-ounce can mushrooms, drained
1 16-ounce bag frozen mixed vegetables
1/2 teaspoon thyme
2 10 1/2-ounce cans chicken gravy
1 tablespoon cornstarch
2 (Pillsbury Pie Crust Dough) frozen pie crusts
1 egg white

Place one pie crust into pie plate. Mix all the other ingredients in a bowl. Place mixture into pie shell. Place second crust on top and flute edges. Cut slits or designs into top crust. Bake 350 for 45 minutes or until crust is browned lightly. Let set for 10 minutes, serve. This recipe can be simply doubled to make 2 pies.

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