"The belly rules the mind."--Spanish Proverb

Low Cholesterol Chicken Pot Pie Recipe

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

Added: Thursday, July 16, 2009


½ cup diced carrots
¼ cup diced celery
¼ chopped white onion
Chicken Broth
1-½ cups cooked chicken
1/8 tsp Pepper
3 cups cream of chicken soup
½ cup fresh snow peas
½ cup thinly sliced fresh mushrooms
1 recipe double piecrust made with oil

In a small amount of chicken broth, sauté the carrots, celery and onion
Add the chicken soup, remaining vegetables and seasoning; set aside
Roll our pastry dough
Line a 9-inch pie pan with ½ of the dough
Fill with the chicken filling
Adjust the top crust
Tuck edges under and flute the edges
Cut steam holes
Bake at 400 degrees for 20 minutes or until lightly browned




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