Chicken Pot Pie 3 Recipe


Ingredients

4 boneless chicken breasts
1 can cream chicken soup
1 can cream celery soup
1 cup swanson's chicken broth
1 stick margarine, melted
1 cup milk
1 box frzn peas & carrots
1 cup self-rising flour
1 tsp baking powder


Directions

Spray baking dish well with Pam. Remove skin and cut each chicken
breast into several pieces. Place on bottom of baking dish. Mix soups
and broth and pour over chicken. Defrost frozen peas and carrots in
microwave. Scatter over top of chicken pieces. Mix milk and melted
margarine. Add a little bit of flour and baking powder at a time to
the milk and margarine. (Whisk smooth while adding.) Pour over soup
layer. Bake at 350 degrees for 1 hour. Crust will brown. Submitted By
RFLAN@OMNI.VOICENET.COM (RONALD FLANNERY) On THU, 2 MAR 1995 205157
GMT


Servings: 6 servings

 

 

Chicken Pot Pie 3 Recipe brought to you by Recipe Ideas


Categories: Casserole; Chicken; Dessert; Pie; Poultry


The History of Recipes

Food historians have tracked the existance of recipes far back into antiquity, in fact as far back as ancient Egypt, and possibly even further than that. In practice though, mostly, these early cookbooks were just basic hieroglyphic recipes for meal preparation.

During Roman times around 25BC a roman called Apicius wrote a number of scripts showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvre, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the cooks of Roman times were skilled in the use of many aromatic flavors, including a few you will know for example bay, mint and parsley.

During the succeeding few hundred years, the powerful and rich houses strove to offer the most exotic meals, and as a consequence, cooks and their recipes became highly prized. Notwithstanding that, it wasn`t until the nineteenth century that fine cookery and cookery books really came of age. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collecting, trying out, and writing down recipes common in their social group.

By the arrival of the 20th century, cook books are greatly in demand mostly due to more people being able to read, people having more spare time and disposable income.

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