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    CHICKEN POT PIE


    Source of Recipe


    Submitted by Amy Thomas from her mother, Betty Thomas


    List of Ingredients


    • 2 Tablespoons butter
    • 2 Tablespoons chopped onion
    • 1/2 Cup chopped green pepper
    • 1/2 Cup chopped celery
    • 1/3 Cup sifted self rising flour
    • 1/2 Teaspoon garlic salt
    • 1/4 Teaspoon black pepper
    • 3/4 Cup chicken broth
    • 1/2 Cup evaporated milk
    • 1 Cup water
    • 2 Cups cooked chopped chicken
    • Topping:
    • 1 Cup self rising flour
    • 2 Tablespoons shortening
    • 1/3 Cup milk
    • 1/2 Cup grated cheese


    Instructions


    1. Saute onions, celery, and green pepper in melted butter. Blend in flour, garlic salt and black pepper. Stir in chicken broth, evaporated milk, and water. Cook on medium heat and stir until thick. Fold in chicken. Pour in a 1 1/2 quart baking dish.
    2. Topping: Mix flour shortening, and milk. Roll out and put cheese on top. Roll up like a jelly roll and slice. Put on top of chicken mixture in dish.
    3. Heat oven to 425 degrees. Bake 20 to 25 minutes.


 

 

 


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