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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Crusty Biscuit Chicken Pot Pie Recipe

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This recipe for Crusty Biscuit Chicken Pot Pie, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Allie Mitchell


1/4 cup butter
1/4 cup flour
1 cup chicken broth
2 cups cooked chicken
1/2 cup cream of mushroom soup
1 cup milk
1 cup peas, drained or peas & carrots
1/2 cup cooked celery
3/4 teaspoon salt
1 teaspoon lemon juice
1/2 cup grated cheese

Melt butter, blend in flour, add milk and broth. Cook until thick. Add other ingredients and pour in buttered casserole dish. Make homemade biscuits or use canned biscuits. Roll out in rectangle and sprinkle with 1 cup grated cheese. Roll up, jellyroll style. Slice 1/4-inch thick and place on top of casserole. Bake at 350-400 until biscuits are well done and brown.




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