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Chicken Pot Pie Recipe

   
 

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     Chicken Pot Pie

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
Filling-
3 medium chicken breasts
10 oz. bag of frozen mixed vegetables
1 onion, chopped
4 garlic cloves, finely chopped
4 Tbsp. butter
2 Tbsp. flour
10 oz. can cream of celery soup
Approx. 1 c. milk
 
2 potatoes, diced
Crust-
1 1/4 c. flour
1/4 tsp. salt
1/2 c. butter, chilled and diced
1/4 c. ice water

Instructions
For the filling, boil the chicken in salted water until just cooked through. Cut up into bite-sized pieces. Boil the potatoes just shy of fully cooked. In a large skillet melt the butter and cook the onion until translucent. Add the garlic and cook until fragrant. Add the flour to make a roux. Add the milk and soup. Use more or less milk as needed to make a thick sauce. Defrost the veggies in the microwave. Add the vegetables, potatoes, and chicken to the sauce. Let simmer while you make the crust.
For the crust, mix the flour and salt in a bowl. Cut in the butter with a fork until the mixture is similar to course crumbs. Stir in the water. May need a little more to make the entire mixture come together into a dough ball. Quickly knead and separate into 4 equal sized dough balls. Roll out into 5 inch circles.
Assembly- Pour the filling into 4 oven safe ramekins. Top each with one of the crust circles. Crimp the dough to the edges of the ramekins. Cut vents in the middle of each crust. Place ramekins on a baking sheet in case of any spill over.
Preheat oven to 375 degrees. Bake for 30 minutes or until crust is golden brown.


Originally Submitted
3/10/2014





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