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Opened Face Pot Pie Recipe

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

Deidrea McGlown


1 chicken about 3 pounds
1/2 cup margarine
1/2 cup AP Flour
1 cup milk
1 cup finely grated Swiss Cheese
1 tablespoon grated onion
1/4 teaspoon dried thyme
1/4 teaspoon turmeric
1/2 teaspoon salt
1/2 cup sauteed sliced fresh mushrooms
1 cup plain Yogurt
Frozen Biscuits

Place chicken in a large stew pot. Add water until chicken is half submerged. Simmer, covered, for 50 to 60 minutes, until the chicken is tender. Remove from heat and let cool. Remove the meat from the bones and tear into bite-sized shreds. Discard the skin and bones.
Measure 1 3/4 cups of the stock and set aside (Save the remaining stock if desired for another use). Melt the butter in a large saucepan. Stir in the flour, then gradually add the chicken stock and milk. Cook, stirring constantly, until thickened and smooth. Add the cheese onion, thyme, turmeric, and salt stirring until the cheese is melted. Stir in the chicken, mushrooms and yogurt, blending well. Pour the mixture into a shallow, 2 1/2 qt baking dish. Preheat the oven to 350
Add frozen biscuits randomly atop the filling. Bake the pot pie in the oven for 35 to 30 minutes, until the biscuits are golden brown,




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