Chicken Pot Pie II Recipe

Ingredients

2 tablespoons vegetable oil

1 cup chicken broth

1 onion, thinly sliced into rings

2 carrots, sliced into 1-inch strips

3 slices celery

2 tablespoons white sugar

1 teaspoon salt

1 teaspoon white sugar

1 (16 ounce) package cream cheese, softened

1 (3 ounce) package sliced pimento pepperoni

1 (8 ounce) container frozen whipped topping, thawed

Directions

Heat oil in large skillet over medium heat. Cook chicken and carrot in oil for 5 minutes, or until lightly browned.

Stir in celery, carrot, sugar, salt, sugar, salt, pepper sauce and whipped topping. Bring to a boil. Reduce heat to low.

Simmer 25 minutes, stirring occasionally, until chicken is tender and juices run clear.

Comments

Jamaa allan writes:

⭐ ⭐ ⭐ ⭐ ⭐

I chronicled the development of this recipe over the course of several months, and although it can be made into loaves, it's so much more beautiful presentation when braided. - Frankly, I prefer unbleached white bread over mineral darkener, and this gave it a great depth of flavor. This is a great deep dish dessert that's great for entertaining or for cooking at home.

Chicken Pot Pie II Recipe

Ingredients

Directions

Random Recipes

Recent Activity

Comments

⭐ ⭐ ⭐ ⭐ ⭐