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Volume III
June 15, 2012

Weekly Home / Recipe Center

Chicken 'N' Rhodes Pot Pie

Serves 10


10 texas rolls, thawed and risen
1 cup sliced carrot
2 cups cubed potatoes
2 cups chicken breasts halves, cooked and cubed
2 (20-ounce) bottles chicken gravy mix
1 1/2 cups frozen peas
2 tablespoons dried minced onion
1 tablespoon parsley
salt and pepper to taste

Boil carrots and potatoes until tender. Then drain. Add cooked chicken. Prepare gravy according to package directions. Add to chicken mixture along with peas, onion, parsley, salt and pepper. Then set aside. Combine 5 rolls and roll out to fit bottom and sides of a 9-inch deep sprayed dish pie pan. Bake at 350°F for 5-10 minutes. Pour mixture into pre-baked crust.

Combine 3 rolls and roll out to form top crust. Place over pie, sealing edges. Roll 2 remaining rolls into two thin 24-inch ropes. Twist the 2 ropes together and place around the edge of the pie. Bake at 350°F for 30-40 minutes.

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