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Deep Dish Chicken Pot Pie Recipe

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

Juliet Rogers
Added: Saturday, November 10, 2007


3 c. chicken or turkey, cooked and cubed
1 c. carrots, sliced
1 c. potatoes, cubed
1 c. frozen peas, thawed

Gravy: (or use gravy leftovers)
3 c. broth
3/4 c. water
1/2 c. flour
14 tsp. pepper
2 buillion cubes

Bread Topping:
2 c. flour
4 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1 c. milk
3 Tbl. butter, melted

Boil carrots and potatoes in water til barely cooked. Drain and add peas. Combine with chicken or turkey in a 9 x 13 dish. Make gravy: In a pan heat broth. Meanwhile whisk together water, flour and pepper. Pour thickener into broth, add buillion cubes and stir til gravy thickens. Pour gravy over meat and veggies. Top with bread dough.

To make topping: Stir dry ingredients together. In separate bowl combine wet ingredients. Combine wet and dry ingredients and stir just until moistened. Drop dough in rounds atop the hot gravy. Bake 450 for 10 minutes, and then 400 for 8-10 more minutes.

Personal Notes:
Personal Notes:
I double the gravy--we like it very "soupy". Great recipe to make using Thanksgiving leftovers...turkey, gravy and veggies. Experiment!




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