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Chicken Pot Pie Recipe


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     Chicken Pot Pie

Category   Entrees - Maindishes
Sub Category   Low-fat
Servings   4
Preptime   20 min

2 tbs flour
1 tbs butter
2/3 cups of peas (frozen)
1 1/2 cups of chicken broth
3 or 4 chicken cutlets uncooked
2 stalks of celery chopped
2 chopped large carrots
1 large chopped onion
salt and pepper to taste
1/2 tsp rosemary (dried)
biscuts from a tube

Pre heat oven to 350. Spray a square 8" baking dish with non stick spray. Melt butter in a saute pan and add chicken, celery, onion and carrots and saute until chicken is not pink. Add flour and stir till it mixes with the butter.
Add chicken broth sirring constantly so no lumps form. Add peas, rosemary, and salt and pepper and bring to a boil. Simmer until thick, about 15 minutes
Remove the mixture and pour into the baking dish.
Cut biscuts in half horizontally and place them ontop of the mixture until it covers the whole thing (like a crust almost). Bake untill biscut cooks, about 15-20 minutes

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