Chicken Pot Pie
submitted by: Marilyn Keelean

1- 3 to 4 pound chicken cooked, boned, and cubed
2 c. chicken broth, thickened with corn starch
1 diced green pepper
1 lg. onion, diced
1 can water chestnuts with juice
2 grated carrots
2 med. diced rutabegas

Cook vegetables in a small amount of water until tender. Mix together chicken, thickened broth, and vegetables and pour into dutch oven. Cover with dumplings. Bake at 400 degrees for 10 to 15 minutes.

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