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Chicken Pot Pie Recipe

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

Susan Fox


16 oz. bag frozen peas & carrots
1/2 c. chopped onion
1/3 c. flour
1/2 t. dried sage, thyme or marjoram
1/8 t. pepper
2 c. chicken broth
3 c. chicken, cooked and cubed
3/4 c. milk
1/4 c. fresh parsley
1 small can mushrooms, drained
1/4 c. butter
1/2 t. salt
1 tube of refrigerated biscuits

Sauté butter, onions and mushrooms.  Cook peas and carrots.  Stir flour, salt and spices into butter
mixture.  Add chicken broth and milk.  Cook to
thicken.  Stir in peas, carrots & chicken.  Top with
cut biscuits.  Bake at 400 degrees for 12-15 minutes or until biscuits are golden. 

Personal Notes:
Personal Notes:
This is great with leftover turkey from Thanksgiving.




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