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Chicken Pot Pie Recipe


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     Chicken Pot Pie

Category   Entrees - Maindishes
Sub Category   None
Servings   4-8

1 pkg ready made pie crust
butter or margarine
2 stalks celery, chopped
1 box frozen peas and carrots, thawed
1 large potato, cooked, peeled and cubed
1 tsp dried oregano
2 cubes chicken bouillon
1/2 tsp pepper
3 tbs dried parsley
2 cups cooked chicken (or turkey)
1/2 cup milk
3 tbs flour
2 cups water

Preheat oven to 425 degrees. Roll out bottom of pie crust and put into pie pan. Set aside
In a large fry pan, cook celery in a bit of butter or margarine until soft. Add veggies and spices. Stir in bouillon and water. Add chicken and bring to a boil.
In separate cup add flour to milk and mix. Pour into fry pan with other ingredients and cook until thickened. Pour mixture into pie pan and top with pie crust. Brush pie crust with milk.
Make slits in top of crust to let out steam. Bake for 15 minutes. Reduce heat to 350 degrees and bake additional 20 minutes. Let cool 10 min before serving.

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