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Chicken Pot Pie Recipe

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

Contributor:  
Contributor:  
Bill Locke - Alumni BVUSD

Category:
Category:

Ingredients:  
Ingredients:  
4 chicken breasts
2 (10 oz) cans cream of chicken soup
1 can mixed vegetables
10-12 frozen biscuits
Olive or Vegetable oil
salt/pepper/garlic

Directions:
Directions:
Add enough oil to 12" dutch oven to layer bottom, place dutch oven over enough coals to brown chicken breasts. Remove chicken breast after browning and shred or cut into bite sized pieces. Add cream of chicken soup, veggies and chicken to dutch oven. Season with salt, pepper and garlic to taste. Slowly cook (slightly boiling) for about 20-30 minutes over coals (8-10), stir every few minutes so that mixture does not burn. Add biscuits evenly over mixture, make sure they cover mixture (stretch them if needed). Place dutch oven over 4-6 coals, place lid on dutch oven and place 12-14 coals on lid, spread evenly. Cook until biscuits are browned, check with knife to make sure they are cooked through. Add coals to lid if needed. Should take 1 hour or more depending on heat from coals. Don't cook fast or biscuits wont cook, they will just brown on top. Don't remove the lid too much or it will just add to cook time.

 

 

 

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