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Judy’s Chicken Pot Pie (VRP 155)

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Judy’s Chicken Pot Pie

The front and back of the recipe card for Judy’s Chicken Pot Pie from Vintage Recipe Box 155.

Vintage Recipe Box 155

Vintage Recipe Box 155 is a metal recipe box with two cross-stitch birds on the front.

Based on the information we found inside, we THINK the box originated from Alabama with ties to Virginia and Georgia.

The recipes are not too old with the oldest ones we have found so far are dated starting in the early 2000s.

Click here to view all the vintage recipes found in Vintage Recipe Box 155.

Vintage Recipe Box 155

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Judy’s Chicken Pot Pie Recipe

Judy’s Chicken Pot Pie

Judy's Chicken Pot Pie

Judy's Chicken Pot Pie

Cook Time: 40 minutes
Total Time: 40 minutes



  • 4 chicken breasts
  • 1 cup chicken broth
  • 1 can cream of chicken soup
  • 1 can veg-all (or frozen mixed vegetables)


  • 1 stick margarine
  • 1 cup milk
  • 1 cup Bisquick


  1. Boil chicken, debone, and cut into bite-size pieces
  2. Place on bottom of 9 x 13" pan
  3. Sprinkle veg-all over chicken
  4. Pour the broth over chicken
  5. Heat up with water and pour over chicken
  6. Make the crust, melt oleo and add milk and Bisquick and stir with forks to get lumps out
  7. Pour over chicken
  8. Bake at 400 degrees for 40 minutes or until golden

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