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Chicken Pot Pie Recipe

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

Contributor:  
Contributor:  
Colleen Ramsey

Category:
Category:

Ingredients:  
Ingredients:  
2/3 cup frozen mixed vegetables, thawed
1 cup cooked chicken, cut into bite-size pieces
1 (10 3/4 oz) can low fat, condensed, cream of chicken soup
1 cup reduced fat baking mix
1/2 cup milk
1 egg

Directions:
Directions:
Preheat oven to 400.
Mix vegetables, chicken and soup in ungreased, 9-inch pie plate.
Stir baking mix, milk and egg in a mixing bowl with fork until blended. Pour over vegetables and chicken mixture in pie plate.
Bake 30 minutes or until golden brown.
Let cool 5 minutes and serve.

 

 

 

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