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Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie, by , is from The Siemers Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rosie Siemers
Added: Monday, January 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup flour
1/2 tsp. ground sage
12 oz. skinless chicken breast halves
2 Tbls. cooking oil
2 cups frozen mixed vegetables
1/2 cup milk
1 140z. can reduced-sodium chicken broth
1 11.5 oz. pkg. refrigerated corn bread twists
1/2 cup shredded Mexican cheese

Directions:
Directions:
1. Preheat oven to 450. In resealable bag combine flour, sage, and 1/4 tsp. each of salt and pepper. Cut chicken into bite sized pieces. Add chicken to bag; shake to coat chicken.
2. In skillet over medium heat stir and brown the chicken in the cooking oil. In a colander, run cold water over the frozen vegetables. Add vegetables along with broth and milk to browned chicken. Bring to a boil and stir until mixture thickens slightly. Divide chicken-vegetable mixture among four small baking dishes. Seperate corn bread strips; give each strip a twist and place four strips over mixture in each dish. Sprinkle with cheese. Bake 9-10 minutes.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
You can also use a small casserole instead of the small baking dishes. This is a fast way to make a pot pie.

 

 

 

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