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Chicken Pot Pie Recipe

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

Karen Sword
Added: Thursday, April 27, 2006


16oz. bag frozen peas & carrots
1/2 c. chopped onion
1/3 c. flour
1/2 tsp. dried sage, thyme or marjoram
1/8 tsp. pepper
2 c. chicken broth
3 c. chicken, cooked and cubed
3/4 c. milk
1/4 c. fresh parsley
1 small can mushrooms, drained
1/4 c. butter
1/2 tsp. salt
1 tube of refrigerated biscuits

Saute butter, onions and mushrooms. Cook peas and carrots in separate pot. Stir flour, salt and spices into butter mixture. Add chicken broth and milk. Cook to thicken. Stir in drained peas,carrots and chicken. Top with biscuits. Bake at 400 degrees for 12 - 15 minutes or until biscuits are golden.




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