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Chicken Pot Pie Recipe


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     Chicken Pot Pie

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   20-30 minutes

Pie crust for two-crust pie
1/3 cup margarine or butter
1/3 cup flour
1/3 cup chopped onion
1/2 tsp salt; 1/4 tsp pepper
1 3/4 cup milk (or use gravy)
2 cups cut-up cooked chicken
1/2 bag baby carrots cooked
2 small potatoes cooked and cut up

In large stock pot, heat butter over low heat until melted. Take pan off stove and blend in flour using a wisk. Return to stove and add onion, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and milk (or gravy). Heat to boiling; stirring constantly. Boil and stir approx. 1 minute. Stir in chicken and vegetables.
Put 1 tbs of flour on the bottom of a 9x9 inch pie pan, place bottom crust in pan. Pour chicken filling into pastry-lined pan. Place top crust over filling and roll edges under; scrunch crust with your fingers. Cut slits in center to allow steam to escape. Cover edges of crust with tin foil. Cook uncovered in 435 degree oven until crust is brown; 20-25 minutes. Take tin foil off of edges and cook approx. 5 mintues more. If filling is full you might want to put the pie pan onto a pizza pan so that it will catch any overflow.

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