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Chicken Pot Pie Recipe

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

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
4 chicken leg quarters
1 can peas and carrots
1 can cream of chicken soup
6 hard boiled eggs
1 onion diced
2 cans Crescent rolls
Salt
Pepper

Directions:
Directions:
Salt and pepper chicken. Add chicken and diced onion into pot and cover chicken with water. Bring chicken to a boil and cook for about 45 minutes. Remove chicken from pot, save broth and allow chicken to cool before removing from bones. Mix together peas and carrots and chicken soup. Dice eggs and add to soup and vegetable mixture. Add shredded chicken. Blend well. Open 1 can of Crescent rolls. Unroll rolls into squares and line baking dish which has been sprayed with cooking spray. Add blended chicken, soup and vegetable mixture and add 1 C. of reserved broth. Open second can of rolls and unroll into squares to make top layer of pot pie. Bake in 350 degree oven until rolls are golden brown║║

 

 

 

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