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Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rita Dawkins
Added: Saturday, October 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 chicken breasts
1 can cream of chicken soup
8 oz. sour cream
3 cans Crescent Rolls
1 can english peas
l can sliced carrots
salt to taste, up to 1 1/2 tsp.
1/2 tsp. black pepper
1/2 cup chicken broth, (you may use same from boiled chicken)
1 9 x 13 baking dish


Directions:
Directions:
Boil chicken breasts until tender, but do not overcook. Pull skin off, and mix cut pieces of chicken with drained peas and carrots. Grease baking dish with butter, lightly, and line the dish with rolls. Try to stretch the rolls some in order that they will cover properly and there will be enough rolls left over to put the "Roof" on. Place the mixed chicken and vegetables in the lined dish. Mix soup, sour cream, chicken broth, salt and pepper well, and pour over the other ingredients. Cover the pie with the balance of rolls to make the "Roof". Spread a little butter over the roof and bake at 325 for about 35 or 40 minutes, or till crust is brown. Note: I sometimes boil a couple of eggs and slice thinly over chicken. This is it folks. Remove dish from heat & place gently on area where you plan to eat. Run out all cats, dogs and neighbors, and get prepared for something special.

Number Of Servings:
Number Of Servings:
5-6
Preparation Time:
Preparation Time:
30-40 minutes
Personal Notes:
Personal Notes:
This is my Dad's 1983 Model for chicken pot pie. It is delicious.

 

 

 

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