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The first time you make this recipe, you'll understand how it got its name. Just about as fast as you can open a couple of cans and brown a crust, it's done. It's great year-round, but it's especially suited to the winter months because it comes out of the oven hearty and steaming hot.
This recipe is:
Quick
Editor's Note: As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Nutritional Facts 1 serving (1 each) equals 429 calories, 23 g fat (12 g saturated fat), 107 mg cholesterol, 1,396 mg sodium, 29 g carbohydrate, 2 g fiber, 27 g protein.
Originally published as Easy Potpie in Country Woman November/December 1995, p37
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Reviewed on Apr. 09, 2011 by ejhartke
I, pretty much, followed the info from the first review, but used a can of mixed veggies, which had carrots, potatoes, peas, and green beans. My family loved it! Even my, picky, two yr. old ate with out caution!
Reviewed on Mar. 12, 2011 by tampacook
Deliciously easy! I make this once a month now. My whole family loves it. I use a whole rotisserie chicken cut up instead of cooking chicken separately. I also use cream of chicken soup instead of celery and 1 can of peas and carrots instead of mixed veggies. The rosemary must be crushed and adds the best flavor. I don't usually rate recipes but I took time to rate this one so that people would want to make it. Make it - you won't regret it!
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