"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Pot Pie Recipe

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

Ginger Haigler
Added: Monday, April 21, 2008


3 lbs. cooked chicken
1 stick margarine
teaspoon salt
1 regular can of mixed vegetables
teaspoon pepper
3 teaspoons baking powder
1 cup milk
1 can cream of celery soup
2 cups chicken broth
1 cup flour

Melt margarine in bottom of dish or pan then layer with shredded chicken. Mix other ingredients together, except vegetables; set aside. Pour mixed vegetables over chicken and then add the flour mixture. Bake at 400 degrees for 45 minutes or until brown on top of crust.

Variation: For a quick fix, substitute roasted chicken.




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