vegetables and butter.   Then p o ur over pie shell.   Then put the other pie

shell on top.   Bake f o r 45 minutes at 325 degrees.

 

 

----------------------- - --------------------- - --------------------- - ------------------

------------------- - ---------------- CHICKEN POT PIE

 

 

 

4 chicken breasts

1 can cre a m of chic k e n soup

1 c. chicken broth

1 c. milk

1 bag frozen peas & carrots

5-6 boiled eggs

Salt & pepper to taste

1 stick of butter

1 can flaky biscuits (10 ct.)

 

 

Boil chicken until done.   Cook peas and carrots.   Mix 1 can cre a m of chic k e n soup, bro t h, milk, melted butter, s a lt and pepper.   S i mmer until sauce thickens. Then layer chicken, sauce, vegetables, boiled eggs, sauce and biscuits.   Tear biscuits apart and compl e tely cover.   Bake to directions or biscuits until biscuits are brown.

 

 

----------------------- - --------------------- - --------------------- - ------------------

------------------- - ---------------- EASY CH I C KEN POT PIE

 

 

 

2 cans (10 3/4 oz. e a ch) cream of potato so u p

1 (16 oz.) can Veg-All

2 c. cooked, diced chicken

1/2 c. milk


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