"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Homemade Chicken Pot Pie Recipe

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

Helen Cannady
Added: Thursday, May 1, 2008


1 chicken, stewed, de-boned, and cut into bite size pieces
1 can cream of Chicken Soup
1 can Cream of Mushroom Soup
1 can Chicken Broth
1 can mixed vegetable, drained
1 can garden peas, drained

1 cup Milk
1 cup self-rising flour
1 tsp. baking powder
1 stick margarine, softened

Combine chicken with the soups, broth and vegetables. Place all ingredients for the topping into blender until well blended. Pour 3/4 of the topping batter into the bottom of a 9 x 13" baking dish. Pour the chicken mixture on top. Pour remaining topping batter over the chicken layer. Bake at 350 for 45 minutes to one hour.




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