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Chicken Pot Pie Recipe

   
 

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     Chicken Pot Pie

Category   Entrees - Maindishes
Sub Category   None

Ingredients
2.5 cups chicken stock
Cooking sherry
1 cup Whole milk
2 medium potatoes
Half bag pearl onions
3 carrots or 15- baby carrots
Medium yellow onion
Package frozen peas - thawed
Dried Thyme
 
4 TB butter
2 pie crusts
Olive oil
Chicken pulled from rotisserie chicken
1/2 cup flour

Instructions
Cut carrots and potatoes into bite size pieces. Finely chop yellow onion. Heat olive oil in dutch oven. Add carrots, potatoes, and chopped onion, splash of sherry and pinch of thyme. Cook for 10-15 mins until veggies are softened. Add sherry if gets too dry as you are cooking. Remove to a bowl.
In dutch oven, melt butter and whisk in flour. Cook 1-2 minutes. Whisk in chicken stock, milk, another splash of sherry and pinch of thyme. Bring to a simmer and simmer until thickened.
Add chicken, peas, and cooked veggies to sauce. Pour mixture into pie plate lined with pie crust. Cover with second crust. Bake at 400 degrees for 30 minutes.


Originally Submitted
10/9/2017





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