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MELT IN YOUR MOUTH CHICKEN PIE

Category:    Chicken
Yield: 6 servings
 
      2    Whole chicken breasts               1 c  Cooked carrot slices
  1 1/2 c  Chicken broth                            TOPPING:
      1 cn Cream of chicken soup               1 c  Self-rising flour
      1 tb Chicken bouillon granules           1 c  Buttermilk
  8 1/2 oz Canned peas, drained (1 can)        1    Stick margarine, melted
 
  Cook the chicken breasts and remove the meat from the bones.  Cut into
  bite-sized pieces and place in the bottom of an oblong casserole dish.
  Combine the broth, chicken soup and bouillon; heat.  Pour over the chicken.
  Add the peas and carrots
  
  TOPPING:  Mix the ingredients and pour over the chicken mixture.  Bake in a
  400 F oven for 40 minutes or until the top is golden.
  

 

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