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

Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie, by , is from From The Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Marty Reynolds


5 chicken breasts
1 chopped onion
1 c. chopped celery
2 c. diced potatoes
2 lb. frozen vegetables
2 cans cream of mushroom soup

1 c. self rising flour
1 stick butter, melted
1 c. milk

Boil chicken breasts with onion and celery. Take chicken out of broth and cut into cubes or shred. Into boiling broth, add the potatoes and vegetables. Cook 20 minutes.
Remove 2 c. broth and strain rest of broth from cooked vegetables. Add cream of mushroom to broth. Stir into chicken and vegetables.
Put mixture into 9 x 13 baking dish.
Mix flour, butter and milk. Pour over chicken mixture. Bake 45 minutes at 350




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