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Chicken Pot Pie Recipe

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

Contributor:  
Contributor:  
Susan Fox
Added: Tuesday, March 1, 2005

Category:
Category:

Ingredients:  
Ingredients:  
16 oz. bag frozen peas & carrots
1/2 c. chopped onion
1/3 c. flour
1/2 t. dried sage, thyme or marjoram
1/8 t. 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 t. salt
1 tube of refrigerated biscuits

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

Personal Notes:
Personal Notes:
This is great with leftover turkey from Thanksgiving.

 

 

 

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