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Chicken Pot Pie

December 21, 2016

Chicken Pot Pie

2 lbs cooked cubed chicken
2 cup diced potatoes
1 cup diced carrots
½ cup chopped onion
½ cup chopped celery
salt and pepper to taste
½ Tsp. sage
3 cups chicken broth
½ cup milk
¼ cup corn starch
1 cup frozen peas
biscuits uncooked

Boil carrots, potatoes, celery and onion until tender in salted water; drain and put in bottom of large casserole pan then top with chicken.

Gravy: In a sauce pan place broth, spices and heat. Thicken with milk and cornstarch, stirring constantly. Add the peas and pour gravy over chicken and veggies.

Top with uncooked biscuits. Bake 450 degrees F. until top is golden brown. serves 6 to 8 people

Posted by The Deedol Collection aka Granny’s Favorites Cookbooks


From → Uncategorized

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