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Chicken Pot Pie Recipe


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     Chicken Pot Pie

Category   Entrees - Maindishes
Sub Category   None
Servings   4-6

1 Pkg. Frozen Pie Shells (2 crusts)
2 cups chicken stock
1 cup peas or peas with pearl onions
2 cups chopped carrots
1 cup chopped celery
6 Tbs butter
6 Tbs flour
1 cup cream (or milk if you'd rather)
2 cups or so cooked chicken, chopped
1/2 tsp dried thyme
1 tsp dried chives
1 tsp dried parsley
salt and pepper to taste

Bring the stock to a simmer and add the carrots. Cook for 5 minutes. Add the celery and peas and cook another 3-4 minutes. Drain the vegetables, reserving the broth.
Melt the butter and sprinkle in the flour, using a whisk. Cook over low heat 2-3 minutes, then slowly whisk in the reserved broth, stirring constantly. Raise the heat a bit and bring to a simmer, stirring, and cook 4-5 minutes. Add the cream and cook another 5 minutes to thicken. Stir in the herbs and add the chicken and vegetables and mix.
For freezing: Here's a suggestion... not sure if it will work... Cool mixture and freeze it cold enough so you could still put it into the bottom pie shell. Then top with remaining frozen shell, seal the two together with water around edges, make some vents and wrap with foil.
Cook at 400 for 25-30 minutes.

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