"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 DUMPLING PIE Recipe

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This recipe for CHICKEN DUMPLING PIE, by , is from Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Theresa T. Armstrong
Added: Monday, July 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 cups chopped cooked chicken
2 (10 -ounce) cans cream of chicken soup, undiluted
1 (10 -ounce) can chicken broth, undiluted
1 (15-ounce) can mixed vegetables, drained
1/2 tsp. poultry seasoning
2 cups Bisquick Original All-Purpose Baking Mix
1 (8-ounce) container sour cream
1 cup milk

Directions:
Directions:
Stir together first 5 ingredients; pour into a lightly greased 13 x 9-inch baking dish. Stir together baking mix, sour cream, and milk; pour over chicken mixture. Bake at 350 for 50 to 60 minutes or until topping is golden. Yields: 6 to 8 servings. You can also bake this in 6 to 8 individual baking dishes; bake at 350 for 50 to 60 minutes.

 

 

 

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