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Chicken Pot Pie Recipe

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

Contributor:  
Contributor:  
Leslie Ghiglieri
Added: Saturday, October 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 (3 to 5 lb) chicken cut up
2 (13 3/4 oz) cans chicken broth
1 med onion, chopped
1 c sliced celery
2 carrots, sliced
1/3 c butter
1/2 c flour
1 c. heavy cream
1 c shredded Monterey Jack cheese
2 c Bisquick
1/2 c milk
3 oz cream cheese
2 Tbsp milk
1 Tbsp parsley
1 Tbsp chives

Directions:
Directions:
Wash and dry chicken; salt and pepper to taste. Put the pieces in a large kettle with chicken broth, onion, celery, and carrots. Cover and simmer for 45 minutes or until chicken is tender. Bone and skin the chicken; place in a 2 quart casserole with the vegetables. Reserve 1 1/2 cups broth for the sauce.

Melt the butter. Add flour gradulally, then add the cream to make a white sauce. Add chicken broth, stirring constantly, until the sauce thickens. Stir in the cheese until melted. Season with salt and pepper. Pour the sauce over the chicken and vegetables; set aside.

Combine the Bisquick and milk in a large bowl. Make a dough and knead until smooth. Roll out to an 8 inch square. Beat cream chees with milk until fluffy; add parsley and chives. Spread this mixture evenly over the biscuit dough. Roll up, jelly roll style and cut into 8 or 9 slices. Place the slices on top of the casserole, cut side up. Bake at 400 for 25 minutes or until the crust is light brown. Serves 6 to 8.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This recipe is pretty time consuming but it is well worth it! In our house it is always requested for special ocassions.

 

 

 

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