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Easy Chicken Pot Pie Recipe

   
 

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     Easy Chicken Pot Pie

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   1 hour

Ingredients
For Rue -
1/3 cup margarine or butter
1/2 cup biscuit mix
1/3 cup finely chopped onion
1 1/2 t. fresh chopped dill weed OR 1/2 t. dried dill weed
1/4 t. milled pepper
For Filling
1 1/2 cups chicken broth
 
2/3 cup milk
2 cans of chicken (or tuna) drained
1 16 oz. pkg. frozen mixed vegetables
For Crust
1 1/2 cups biscuit mix
2 t. sesame, poppy or celery seed
1/4 cup hot water
3 T. soft mararine or butter

Instructions
Pre-heat oven to 425. Heat 1/3 c. margarine in a 3-qt. saucepan over low heat until melted. Stir in 1/2 c. biscuit mix, onion, dillweed & pepper. Cook over med. low heat, stirring constantly, until bubbly, remove from heat. Stir in broth & milk, mixing thoroughly. Return to heat , stirring constantly, bring to a boil. Boil 1 minute. Stir in chicken or tuna & frozen veggies, heat until veggies are hot. Keep warm over low heat.
Mix the crust ingredients until a soft dough forms. Turn dough onto a surface dusted with biscuit mix. Roll to coat, then shape into a ball; knead five times. Roll or pat dough into a 9 inch square. Pour meat & vegetable mixture into an un-greased 9 inch baking dish or pan. Place dough over filling. Cut slits in the center of the dough. Bake 20 to 2 minutes or until crust is deep golden brown.


Originally Submitted
5/11/2017





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