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Chicken Pot Pie Recipe


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     Chicken Pot Pie

Category   Entrees - Maindishes
Sub Category   None

2 pie crusts (Pillsbury Already Pie Crust)
5 boneless, skinless chicken breasts
2 stalks celery, chopped
1 can cream of chicken or cream of mushroom soup
1 small bag frozen Veg-All
1 medium onion, chopped
1/2 cup butter
3 chicken bouillon cubes (if using mushroom soup)
1 cup milk

Brown chicken breasts in pan sprayed with cooking spray, making sure to cook through. While cutting chicken into small bite sized pieces, saute onions and celery in butter. When vegetables are tender, add flour (enough to thicken and make a gravy with). When flour is turning brown, add milk; stir while scraping bottom of pan so that it does not stick to pan.
As it begins to thicken, turn down flame and add soup. This should make a semi thick gravy. If gravy is too thick, add milk. When gravy is semi thick, add vegetables and cut up chicken.
Spray square casserole dish with cooking spray. Place 1 of the pie crusts on the bottom of dish, with the crust going up the side and hanging over the edges. Pour chicken mixture into pie crust; place second pie crust over the top; pinching around the edges to close both crusts. Cut small slits int he top of the crust to vent steam.
Cook at 375 degrees for 45 minutes or until the top crust is golden brown. let cool for 15 minutes; cut into squares and enjoy.

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