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Full Online Book HomeLearning KitchenPoultry - Chicken - Chicken Pot Pie By Jennifer A
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Poultry - Chicken -  Chicken Pot Pie By Jennifer A Post by :jkane Category :Learning Kitchen Author :Unknown Date :March 2012 Read :679

Click below to download : Poultry - Chicken - Chicken Pot Pie By Jennifer A (Format : PDF)

Poultry - Chicken - Chicken Pot Pie By Jennifer A

2 cups chopped broccoli florets
1 large diced red potato (if smaller use two)
1 cup frozen peas
2 – 3 diced carrots
2 – 3 diced celery stalks
about 6 medium chopped mushrooms
2 chicken breasts, cut into chunks and fried with some minced garlic
1 diced onion
1/2 teaspoon thyme
salt and pepper to taste
1/2 teaspoon dry mustard
2 (10 3/4 oz.) cans cream of chicken soup
Milk
3 tbl. dry Sherry
1 Pillsbury or the like pie crust


Preheat oven to 375 degrees F.

Microwave the vegetables, except onions and mushrooms for about 3 minutes, or until softened.

Brown the chicken with garlic, onion and mushrooms. Combine with the other vegetables, soup and thyme. Add milk to attain a saucy consistency. Add dry mustard and sherry.

Pour into pie pan lined with pie crust. Top with remaining crust and cut four or five slits in it. Brush with an egg mixed with milk, if desired.

Bake for about 45 minutes or until crust is golden.
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Poultry - Chicken -  Chicken Pot Pie By Kayce Poultry - Chicken - Chicken Pot Pie By Kayce

Poultry - Chicken -  Chicken Pot Pie By Kayce
Serving size: 1 cup Exchanges: 2 meat, 11/2 bread/starch, 1 vegetable , 1 fat 12 ounces boiled chicken, diced or shredded 1 large can Veg-All, drained 1 (10 ounce) can low-fat cream of chicken soup 1 1/4 cup chicken broth from boiled chicken 1 stick low-fat margarine 1 cup self-rising flour 1 cup skim milk salt and pepper to taste Preheat oven to 350 degrees F.In a 13x9x2in. dish, layer chicken, Veg-all, and soup; Pour broth over this. Sprinkle with salt and pepper. Mix flour with margarine till crumbly. Sprinkle over top. Pour milk over this. Bake 1 hour at
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Poultry - Chicken -  Chicken Pot Pie By Debbie M Poultry - Chicken - Chicken Pot Pie By Debbie M

Poultry - Chicken -  Chicken Pot Pie By Debbie M
2 Cups Chicken, cooked and diced 1 Can of Cream of Chicken Soup 1 Can of Cream of Celery Soup 1 Potatoes, diced and cooked until just tender 2 Carrots, sliced and cooked until just tender Onion, diced Celery, sliced Peas About 1/4 Cup of Milk Double Pie Crust Total volume of vegetables should measure a little over 2 cups. Combine ingredients and spoon into a prepared pie crust. Cover with top crust. Crimp edges to seal. Slit top crust. Bake at 375-degrees until golden brown and filling bubbles. Approximately 45-60 minutes. Let sit for 10 minutes before serving.
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