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Easy Chicken Pot Pie Recipe

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

Brenda Boyington
Added: Thursday, January 15, 2009


4 large chicken breasts
1 1/2 cups hot chicken broth
1 (10 1/2 ounce) can cream of chicken soup
1 small can English peas, drained
1 small can whole corn, drained
1 cup all-purpose flour
1 cup milk
1/2 cup butter, melted

Preheat oven to 400 to 425.
Boil and debone chicken breasts, reserving broth.
Place chicken in casserole dish. Pour peas and corn over chicken. Combine broth with cream of chicken soup and pour over vegetables. Combine flour, milk, and butter (will be thick and lumpy), and pour over the other ingredients. DO NOT STIR once you pour this.
Bake 25 to 35 minutes or until brown.




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