"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie, by , is from Texas Ties-From Texans' Kitchens and Those Who Love 'Em, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katy Hardin
Added: Wednesday, November 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups chopped cooked chicken breast
1 cup frozen peas and carrots
1 cup frozen cubed potatoes (optional)
1 can cream of chicken soup (if using potatoes, use 2 cans)
1 cup chicken broth
garlic salt and pepper, optional
1 1/2 cups Bisquick
1 cup milk
1/2 stick melted butter

Directions:
Directions:
Preheat oven to 350 degrees.
In a greased 2-quart casserole, layer the chicken, potatoes (if using), carrots, and peas. Mix the soup, chicken broth, and season with garlic salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30 to 45 minutes.

 

 

 

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