Chicken pot pie #3
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Whole chicken; (2-3 lbs), reserve 1/4 cup juice | |
| 2 | cans | Veg-All (1 can drained) |
| 1 | Stick butter | |
| 1 | can | Cream of Chicken |
| 1 | can | Chicken Broth |
| 1 | cup | Bisquick |
| 1 | cup | Milk |
Directions
From: Tina Rogers <CAJUNT@...> Date: Sat, 27 Jul 1996 08:26:50 EDT Cook chicken, cool and debone. Place meat in bottom of baking dish and spread Veg-All over chicken. Heat butter and cream of chicken; add can of chicken broth and juice, mix well. Pour over chicken and vegetables. Mix bisquick and milk; pour over top. Bake at 425' until golden brown.
EAT-L Digest 26 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .