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Country Kitchen
December 1, 2012 Previous Recipe | Next Recipe
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CHICKEN POT PIE

4 chicken breasts, cooked and chopped
Salt and pepper to taste
2 (16-ounce) cans Veg-All mixed vegetables, drained
3 boiled eggs (optional)
2 (10-ounce) cans cream of chicken soup
3 cups chicken broth
½ cup melted butter
1 cup self-rising flour
1 cup milk

Place cooked chicken in the bottom of a greased 9-x13-inch baking dish. Season with salt and pepper as desired. Place mixed vegetables over chicken and top with slices of egg, if desired. Combine soup and broth and pour over chicken mixture. Pour on melted butter. Stir together milk and flour and pour over all. Bake at 350 F for 1 hour.





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