Chicken Pot Pie
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| this is for flip...@myway.com. i hope she like this as much as we do. i |
| have made it with turkey, beef, and chicken and all were very good. i |
| take this to some of our church family night pot lucks and it is lkied |
| by all, at least i guess as my dish is mostly empty. |
| |
| chicken and dumpling pot pie |
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| 3 cup | chopped cooked chicken (you can use turkey or ground beef also) |
| 2 can | (10 3/4 ounces each) cream of chicken soup, undiluted (could use |
| | mushroom or combo) |
| 1 can | (10 1/2 ounce) chicken broth, undiluted (use beef with ground |
| | beef |
| 1 can | (15 ounce) mixed vegetables, drained *see note |
| 1/2 tsp | poultry seasoning |
| 2 cup | biscuit mix (either fat free or regular) |
| 1 | container (8 ounce) sour cream |
| 1 cup | milk |
| |
| stir together chicken soup, broth, mixed vegetables, and seasoning. |
| pour into a lightly greased 9x 13x 2 baking dish. in a separate bowl |
| stir together the biscuit mix, milk, and sour cream. pour this mixture |
| over the chicken mixture. bake in preheated oven for 50 to 60 minutes or |
| until topping is golden brown and chicken mixture is bubbly. yields: 6 |
| to 8 servings |
| note: you can substitute a 16-ounce bag of frozen |
| vegetables for the canned vegetables. |
| |
| terry s. |
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| (ID: 6198) Mirror: rec.food.recipes: Tue, Sep 14, 2004 |