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Chicken Pot Pie
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  • 3 tbsp (45 ml) butter
  • 3 tbsp (45 ml) flour
  • 1 cup (225 ml) chicken broth
  • 1 tsp (5 ml) Tabasco
  • 1/2 tsp (2 ml) rosemary
  • 2 chicken breasts, cooked and cubed
  • 3 cups (700 ml) frozen vegetables (corn, peas, carrots)
  • 1 cup (225 ml) Bisquick
  • 3 tbsp (45 ml) butter
  • 1 cup (225 ml) milk
  • 1/2 tsp (2 ml) rosemary
  • Preheat oven to 350 degrees (175 C.).
  • In sauce pan, melt butter.
  • Add flour and stir for 1 minute.
  • Add chicken broth and stir until it boils.
  • Add Tabasco and rosemary, and stir for 1 minute.
  • Add chicken and vegetables, stir in, and set aside.
  • In a mixing bowl, combine Bisquick and butter.
  • Add milk and rosemary.
  • Pour in chicken mixture into a baking dish.
  • Take spoonfuls of Bisquick mixture and drop evenly on top of chicken mixture.
  • Bake uncovered for 25 minuites or until top is brown.
If the Bisquick mixture is too "soupy", add more Bisquick or decrease amount of milk next time.

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