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Chicken Pot Pie Recipe

   
 

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     Chicken Pot Pie

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   50 8 oz portions
Preptime   400' 20-25 min
Wine/Beverage
Recommendations
  2 pans 12x20x2

Ingredients
1 1/2 cups margarine or butter
3 cups diced onions, 3 cups sliced celery, sauteed in butter
6 lbs cooked chicken
2 lbs sliced carrots, fresh or frozen
2 lb frozen green peas
2 cans cream of chicken soup plus 2 cups LS chicken stock
Combine all ingredients
 
Divide mixture between 2 pans. Cover each pan with pie dough pastry, puff pastry or biscuit dough.
Bake at 400' ' until pastry of choice is golden brown and temp reaches 180'

Instructions
CCP- cool leftovers to 41' within 4 hours. MAy reheat to 165' within 2 hours.


Originally Submitted
7/21/2016





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