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Chicken Pot Pie Recipe

Chicken Pot Pie
6 tbsp/75 mL butter or margarine
1/2 cup/125 mL chopped onion
1/2 cup/125 mL all-purpose flour
2 tsp/10 mL Watkins Parsley
3/4 tsp/4 mL Watkins Sage
1/4 tsp/1.2 mL lemon pepper
3 cups/750 mL water
3 tbsp/45 mL Watkins Chicken Soup and Gravy Base
3 cups/750 mL cubed, cooked chicken or turkey
1 package (10 oz/285 g) frozen peas and carrots,
tender-cooked and drained
1/4 cup/60 mL chopped pimento
1 package refrigerated biscuits (6 per package)
Melt butter in a saucepan. Add onion; cook until tender. Stir in
next six ingredients; mix well. Cook until thickened and bubbly.
Stir in chicken, vegetables and pimento; heat until bubbly. Divide
mixture into six individual casseroles. Cut each biscuit into
quarters; place four quarters on top of each casserole. Place on
shallow baking pan; bake at 450°F/230°C for 8 to 10 minutes or
until biscuits are lightly browned.

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The statements made and opinions expressed on this page are those of the Independent Watkins Consultant who is the publisher of this document and are not to be construed as the statements or opinions of Watkins Incorporated.