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Serves: 5
Total Calories: 209

2 cups cooked chicken , cut into bite-size pieces
1 (16-ounce) package frozen vegetables, thawed
1 (10 3/4-ounce) can cream of potato soup
1 (10 3/4-ounce) can cream of chicken soup
2 1/4 cups milk
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Dumplings:
2 cups biscuit baking mix
2/3 cup milk

Chicken Pot Pie Soup:
Combine all ingredients in a large saucepan. Bring to a boil over medium heat; reduce heat to a simmer. Drop dumplings into soup by 1/4 cupfuls. Cook, uncovered, for 10 minutes; cover and cook for an additional 10 minutes.

Dumplings:
Stir together baking mix and milk just until moistened.

Tip: Pick up a roast chicken or two from the deli…a quick start for recipes calling for cooked chicken.

Nutritional Facts:

Serves: 5
Total Calories: 209
Calories from Fat: 76

More Recipes from the Comfort Foods Cookbook:
Homemade Chicken Broth
Grandma's Chicken Noodle Soup
Marie's Vegetable Soup
Chicken Pot Pie Soup
Baked Potato Soup
Slow-Cooker Potato Soup
Rainy-Day Tomato Soup
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Biffiny's Baked Chili
Mother's Flourbread
That Yummy Bread
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Cornbread
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BBQ Beef Sandwiches
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Pasta e Fagioli
Italian Bread
Slow-Cooker 7-Bean Stew
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