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Poultry and Eggs - Chicken Pot Pie

  • 4 or 5 chicken breasts
  • 1 (14 1/2-ounce) can chicken broth (or 1 3/4 cups broth from boiled chicken)
  • 1 (10 1/2-ounce) can cream of celery soup or cream of mushroom soup
  • 1 (10 1/2-ounce) can cream of chicken soup
  • 2 (16-ounce) cans mixed vegetables
  • 1 stick butter or margarine
  • 2 cups Bisquick
  • 1 1/4 cups sweet milk
  • Seasonings to taste

Boil chicken and tear into small pieces. Drain mixed vegetables. Mix together with chicken, soups, and broth. Pour into a 9-by-13-inch pan coated with cooking spray. Sprinkle with seasonings.

Mix Bisquick and milk in separate bowl. Pour on top of chicken mixture. Bake at 350° F. for 10 minutes.

Melt butter and pour on top of pie. Bake for an additional 45 minutes or until crust is golden brown.
Submitted By: Evelyn Whitehead
Washington Farmers Co-op
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