Lori TaylorFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 chicken, boiled and deboned1 onion2 to 3 stalks celery2 cans cream of mushroom soup2 cans Veg-All®2 cups milk2 tsp margarineFrozen pie crust or biscuits Sauté onion and celery in margarine. Add the rest of the ingredients and season with salt and pepper. Cook until hot. If … Continue reading Chicken Pot Pie
Chicken Pot Pie
Chicken Pot Pie
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 Vegetable oil spray (such as Pam®)4 chicken breast halves (remove all visible fat before cooking)2 large carrots8 small white onions10 oz package frozen cut green beans1/2 cup onion, sliced1/2 cup celery, chopped1/4 cup parsley, chopped (optional)1 medium potato cubed1/2 tsp black pepperDash poultry seasoning3 Tbsp flour2 cup chicken … Continue reading Chicken Pot Pie
Chicken Pot Pie
LaDonna PardueFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1/4 cup oleo1/3 cup flour2 2/3 cup chicken broth1/2 tsp salt1/2 tsp pepper3 1/2 cup chicken, cooked and diced10 oz mixed vegetablesPastry crust Melt oleo, add flour; stir. Cook 1 minute. Add broth to flour, cook until thickened and bubbly. Add salt and pepper. Add chicken and … Continue reading Chicken Pot Pie
Chicken Pot Pie
Jodie Pelfrey, Bernice High 1/2 cup butter or margarine3 Tbsp all-purpose flour3 cup chicken broth1 cup milk3 cup diced cooked chicken1 (16 oz) can mixed vegetables, drained1 (16 oz) can English peas, drained1/2 tsp salt1/4 tsp pepper1/4 tsp poultry seasoningSliced carrotsParsley Melt butter in heavy Dutch oven; add flour, stirring until smooth. Cook one minute, … Continue reading Chicken Pot Pie
Chicken Pot Pie
Mary B. Temple, FMS 1/2 cup butter, melted3 Tbsp all-purpose flour3 cup chicken broth1 cup milk1/2 tsp salt1/4 tsp pepper3 cup diced chicken1 (16 oz) can green peas, drained1 (16 oz) can mixed vegetablesPastry for 9 inch pie Combine butter and flour in a saucepan over low heat; gradually add chicken broth and milk, stirring … Continue reading Chicken Pot Pie
Chicken Pot Pie
Brenda Pace, RBE Chicken (boiled)Chicken broth (from chicken)1/4 cup chopped onionSeason salt1 can cream of chicken soup2 thin pie shells, softened1 stick butter Boil chicken and then debone. In a small pan, combine 1 cup broth, onion and seasoned salt. Sauté. Next stir in soup. Remove from fire. In a bowl, combine mixture with chicken. … Continue reading Chicken Pot Pie
Shiloh To Canaan Kitchen 