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Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie, by , is from Taste and see that the Lord is good. Psalms 34:8, 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!

Amanda McKinney


2 boneless chicken breasts, chopped/diced
1 can evaporated milk
1T. butter
2c. milk
1c. sweet peas
1-1.5 cup corn
1c. chopped celery
1 clove chopped garlic
1tsp salt
1tsp pepper
1tsp onion powder
1 can biscuit dough
1tsp olive oil
1T. flour
1c. grated carrot

Preheat oven 350*, in a saucepan cook chicken with salt, pepper, olive oil, garlic. In a small bowl, melt butter, mix flour and whisk. Pour flour and butter mixture into saucepan with evaporated milk, let thicken. Add vegetable, onion powder and milk, simmer until thick. In a deep dish pan, roll out 1/2 biscuit dough in bottom pan, pour pot pie mixture in pan, roll out 2nd half of dough and place on top. Bake 25-45 minutes until biscuits are done.




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