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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - August 15, 2008

Easy Chicken Pot Pie

Serves: 6

Download this recipe.

1 (16-ounce) bag frozen mixed vegetables
1 cup cut up cooked chicken
1 (12-ounce) jar chicken gravy mix
2 cups shredded cheddar cheese (8 ounces)
1 cup Original Bisquick®
1/4 cup milk
1/4 teaspoon dried thyme
2 eggs

Heat oven to 375°. Heat frozen vegetables, chicken and gravy to boiling in 2-quart saucepan, stirring frequently; keep warm. Stir remaining ingredients with fork until blended. Pour chicken mixture into ungreased 2 1/2-quart casserole. Spoon batter over chicken mixture; spread gently to cover. Bake uncovered 35 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.

Betty's Tip
Serve this hearty pie with a purchased bag of Caesar salad mix. For a quick dessert, drizzle caramel ice cream topping over fresh apple slices.

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