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Chicken Pot Pie Recipe

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

Contributor:  
Contributor:  
Helen Mowry
Added: Monday, January 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 c. cooked chicken
1 c. sliced cooked carrots
1 c. diced cooked potatoes
1 c. frozen peas, thawed
6 T. oleo
1/3 C. flour
2 T. instant chicken bouillon or 6 bouillon cubes
1/8 tsp. pepper
4 c. milk
2 c. biscuit baking mix


Directions:
Directions:
Preheat oven to 375 F. In large saucepan; melt oleo. Stir in flour, bouillon and pepper, add milk. Cook and stir until mixture thickens. Add remaining ingredients except biscuit mix, mix well. Pour into 2 1/2 quart greased casserole. Prepare biscuit mix according to package directions for rolled biscuits. Roll out on floured board, to a size that will cover casserole top. Cut slashes in center of dough. Place on top of casserole, crimp edges. Bake 40 minutes. Refrigerate leftovers.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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