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I’ve been in a bit of a dinner rut and a friend suggested chicken pot pie.  That sounded delicious except for the pie crust.  Solution?  Crustless chicken pot pie.  Serve over mashed potatoes or with a warm roll.  Delicious.


3 chicken breasts, cubed
2 cans cream of chicken soup
3/4 cup milk
1 onion, diced
2 cups frozen peas and carrots
2 teaspoons parsley
1 teaspoon pepper

Combine chicken, soup, milk, onion and spices in a crock pot.  Cook on low for 6 hours.  Add the frozen peas and carrots and cook another 10 minutes.  Serve as desired.


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