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    Chicken Pot Pie

    4 hard-boiled eggs, sliced
    3 C cooked chicken, diced

    In a 9 x 13 or 2 quart greased baking dish place the sliced hard-boiled eggs and then the chicken.

    1 can cream of mushroom or chicken soup
    1/2 to 1 C chicken broth
    1 C frozen peas
    1 can sliced mushrooms
    1 small jar pimento (opt)
    1 tsp garlic, minced
    1 onion, diced
    2 small yellow squash, diced

    Mix above ingredients together. Pour over the chicken and eggs.
    1 stick margarine, melted
    1 C self-rising flour (or 1 C plain flour & 1 additional tsp baking
    powder and 1 tsp salt)
    1 C milk or buttermilk
    1 tsp baking powder

    Mix together and pour over the top of the casserole. Bake 450 for 45 minutes to 1 hour or until crust is done in the middle. Serves 6-8



 

 

 


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