"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Chicken Pot Pie Recipe

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

John and Kelly Siegel
Added: Saturday, August 30, 2008


2 T. firm margarine or butter
1 C. baking mix
2 T. milk

1/4 C. margarine or butter
1/4 C. baking mix
1/2 tsp. parsley flakes
1 C. chicken broth
1 C. frozen vegetable mixture (any style)
1 C. cooked chicken
1/2 C. baking mix
1/3 C. milk
1 T. margarine or butter, melted

Heat oven to 400. Prepare crust by cutting margarine into baking mix in a small bowl. Stir in milk. Pat dough on bottom and up to rim of 9-inch pie place. Bake 5 minutes. After preparing crust, melt 1/4 cup margarine in 2 quart saucepan. Stir in 1/4 cup baking mix and parsley. Cook, stirring constantly, until bubbly; remove from heat. Stir in chicken broth and vegetable mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken; heat through. Pour mixture into crust. Stir remaining ingredients until smooth. Pour over chicken mixture. Bake 25 to 28 minutes or until crust is golden brown.

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