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Easy Chicken Pot Pie Recipe

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

Señorita McLaren (and possibly Paula Deen)
Added: Monday, September 29, 2008


2 cans (10.75-oz.) cream of chicken soup
1 c. sour cream
1/2 c. + 1/2 c. milk
1/2 t. dried parsley flakes
1/4 t. garlic powder
1/4 t. salt
1/4 t. ground black pepper
1 lb. frozen mixed vegetables, thawed
3 c. chopped cooked chicken
1 1/2 c. Bisquick
1/2 c. grated Cheddar cheese

Preheat oven to 350º. Lightly grease a 13x9x2 baking dish. In large bowl, combine soup, sour cream, 1/2 c. milk and spices. Stir in thawed vegetables and chicken. Spoon mixture into baking dish and set aside. In small bowl, combine Bisquick and cheese. Add remaining 1/2 c. milk, stirring just until moistened. Drop batter by heaping tablespoons evenly over the chicken mixture. Bake 35-30 minutes or until the biscuits are browned and pot pie is hot and bubbly.




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