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Quick and Easy Chicken Pot Pie Recipe

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This recipe for Quick and Easy Chicken Pot Pie, by , is from Southern Culinary History, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Don & Carol Blalock
Added: Wednesday, June 8, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 whole chicken, stewed and deboned, reserve broth
2 cups chicken broth
1 (10 3/4 oz) can cream of chicken broth
Salt and pepper to taste
Celery salt (optional)
1 1/2 cups biscuit mix
1 1/2 cups milk
Butter or margarine

Directions:
Directions:
Place deboned chicken in bottom of greased 13x9x2-inch pan or Pyrex dish. Mix broth and soup together and pour over chicken. Season to taste. Mix biscuit mix and milk together. (Will form thin mixture). Carefully pour over soup and chicken mixture. Dot with butter. Bake 1 hour at 350 or until brown.

Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This recipe came from the "Best of the Best from Tennessee" cookbook. It is a favorite of my family. I gave Kay a copy of this cookbook when she got married and I wrote beside each recipe I had tried if it was good, easy, or if it was someone's favorite.

 

 

 

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