• 1/2 cup flour, all-purpose
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 boneless chicken breast halves
  • 1/4 cup butter
  • 1 cup onion, chopped
  • 1 can (10 1/2 ounces) condensed chicken broth
  • 1 can (14.5 ounces) stewed tomatoes
  • 1 cup corn kernels, frozen thawed
  • 10 ounces frozen baby lima beans
  • 1 1/2 teaspoons dried leaf thyme
  • 10 ounces refrigerated buttermilk biscuits

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  • 1/4 cup chopped onion
  • 2 tablespoons butter
  • 1 cup milk, 1/2 cup flour
  • 1 package frozen peas and carrots
  • 3 cups chicken broth, heated
  • 1/4 teaspoon ground black pepper
  • 2 hard-cooked eggs, chopped
  • 4 cups diced cooked chicken
  • 1 1/2 cups biscuit mix
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon dried thyme, crumbled
  • 1/4 teaspoon dried parsley, crumbled
  • 1/3 cup chicken broth, warmed
  • 1 tablespoon milk

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  • 16 ounces (2 to 2 1/2 cups) frozen peas and carrots
  • 1 1/2 cups diced chicken
  • 1 jar (12 ounces) chicken gravy (or 1 1/2 to 2 cups prepared chicken gravy)
  • 8 ounces shredded Cheddar cheese
  • 1 cup biscuit baking mix
  • 1/4 cup milk
  • 1/2 teaspoon dried leaf thyme, crumbled
  • 1/4 teaspoon dried rosemary, crumbled
  • 1/2 teaspoon dried parsley flakes
  • 2 eggs

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  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 cup shortening
  • about 3 tablespoons cold water
  • 1 tablespoon all-purpose flour
  • 1/2 cup chicken broth
  • 1 cup cooked chicken
  • 1/4 teaspoon thyme, crumbled
  • salt and pepper to taste

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  • 1 stewing chicken, about 4 to 5 pounds
  • 2 quarts water
  • 1/2 to 1 teaspoon crumbled saffron threads, optional
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/2 cup chopped celery
  • 4 medium potatoes, quartered
  • 2 medium onions, cut in half
  • 2 medium sweet potatoes, quartered
  • 1/3 cup fresh minced parsley
  • 2 eggs, slightly beaten
  • 3 tablespoons milk
  • 2 1/2 cups sifted all-purpose flour

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  • 2 cups all-purpose flour
  • 8 ounces cold butter (2 sticks), cut in 1/2-inch pieces
  • 5 tablespoons sour cream
  • dash salt, 1 egg
  • 4 cups cooked chicken, cut in 1-inch pieces
  • 2 tablespoons butter
  • 8 ounces fresh mushrooms, sliced
  • 2 carrots, thinly sliced
  • 2 ribs celery, thinly sliced
  • 1 to 1 1/2 cup chopped cooked artichoke hearts

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