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Giant Chicken Pie Recipe

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


Added: Wednesday, August 9, 2006


1 1/2 cups diced cooked chicken
1 cup shredded Swiss cheese (4 ounces)
1/4 cup chopped celery
1 tablespoon finely chopped onion
1/4 teaspoon pepper
1 can (10 3/4 ounces) cream of celery soup
1 can (103/4 ounces) cream of chicken soup
1 jar (4 1/2 ounces) sliced mushrooms, drained
1/3 cup sliced water chestnuts
1 package (12 ounces) frozen spinach souffle, thawed
1 1/4 cups Bisquick® baking mix
1/3 cup milk

Heat oven to 400°. Grease rectangular baking dish, 11 x 7 x 1 1/2 inches. Mix chicken, cheese, celery, onion, pepper, soups and mushrooms. Stir in water chestnuts; pour into baking dish. Lightly spread spinach souffle evenly over top.
Mix baking mix and milk. Beat about 30 seconds or until dough forms. Turn dough onto surface dusted with baking mix. Knead 10 times. Roll into rectangle, 11x7 inches. Place on top of spinach souffle. Make several slits in dough.




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