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Ingredients
  • 1 whole chicken or 3 large boneless breast
  • 10.5 oz. can cream of chicken soup
  • 1 ½ cans chicken broth (use the chicken soup can to measure the broth…I used the water I cooked the chicken in for mine)
  • ¼ tsp. salt
  • ½ tsp. black pepper
  • 2 frozen 9″ pie crust, thawed and cut into 1″ strips
  • 2 T. butter
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