Chicken Pot Pie Iv - cooking recipe

Ingredients
    1 recipe pastry for a 9 inch double crust pie
    1 carrot, chopped
    1 head fresh broccoli, chopped
    2 boneless chicken breast halves, cooked and chopped
    1 (10.75 ounce) can condensed cream of chicken soup
    2/3 cup milk
    1 cup shredded Cheddar cheese
    1/2 teaspoon salt
Preparation
    Preheat oven to 425 degrees F (220 degrees C).
    Steam carrots and broccoli in a covered pot for 3 minutes, until slightly tender but still firm.
    In a large bowl, mix together carrots, broccoli, chicken, soup, milk, cheese, and salt. Spoon mixture into pastry-lined 9 inch pie pan and cover with top crust. Seal edges and cut steam vents in top.
    Bake in preheated oven for 30 minutes, until golden brown.

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