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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Chicken Pie
Contributed by:
  • 3 lb. fryer
  • 1 can cream of chicken soup
  • 2 cups chicken broth
  • 1 cup self-rising flour
  • 1 tsp. salt
  • 1â�„2 tsp. pepper
  • 1â�„2 cup buttermilk
  • 1 stick butter or margarine
Cook chicken until tender; reserve broth. Cut chicken into small pieces and place in a 9 x 13 casserole dish. Combine chicken soup and broth in a sauce pan and bring to a boil; pour over chicken. Combine flour, salt, pepper, buttermilk and margarine. Mix thoroughly and pour batter over chicken. Bake at 425 degrees for 30 or 35 minutes until brown on top.
For more of a taste of vegetables, use 1 cup of celery soup, 1 cup mixed vegetables and 1 cup chicken broth instead of cream of chicken soup and the two cans of broth.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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