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Mom's Easy Chicken Pot Pie Recipe

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

Susie Dvorak
Added: Sunday, April 27, 2008


2 Cups cooked Chicken (bite size pieces)
2 Cans Cream of Chicken Soup (10 3/4 oz)
1 Can Cream of Mushroom Soup (10 3/4 oz)
Use the soup as is, do not prepare.
1/4 Can of milk
1 12 oz bag of frozen Peas and Carrots
Non Stick Spray
2 cans of biscuits
Salt and Pepper to taste

Preheat oven to 350
Spray 9X13 pan with non stick spray
Pour all of soup into bottom of pan and blend in milk and salt and pepper.

Add all other ingredients and blend together. Bake (uncovered) until bubbly 20-25 minutes.

Remove from oven and increase oven temperature to 425.

Place biscuits on top and place back into oven. Remove from oven when biscuits are golden brown (usually 8-10 minutes).

Personal Notes:
Personal Notes:
This is a great recipe for after Thanksgiving, use the left over turkey and it is a quick meal that doesn't taste like "turkey...again".

Use any vegetables you like, I often use the broccoli/carrot/cauliflower blend.




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