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Chicken Pot Pie Recipe


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     Chicken Pot Pie

Category   Entrees - Maindishes
Sub Category   None
Servings   6

One 9-inch frozen pie crust
3 tablespoons butter
3 tablespoons flour
1/2 - 1 teaspoon dry mustard
1/2 - 1 teaspoon dried sage
1 cup milk
2 chicken bouillon cubes, crumpled
1 cup shredded Cheddar cheese
3 cups mixed vegetables , fresh or frozen, and cooked
2 cups potatoes, peeled, cubed and cooked ( or canned)
3 cups cooked cut-up chicken

Preheat the oven to 400 degrees Invert the frozen pie shell onto a sheet of plastic wrap. Cover the shell with another sheet of plastic wrap and let thaw, or allow refrigerated pie crust to come to room temperature according to package directions.
In the microwave, melt the butter. Stir in the flour, mustard and sage, and stir until smooth - Heat in 2 minute increments and stir after each increment. Add the cheese and stir until it is melted. Add the chicken, vegetables, and potatoes. Pour the mixture into a 2 quart round casserole dish.
Flatten the pie crust and seal any tears by pressing the dough together. Place the crust over the filling, folding the edge under to form a rim. Cut slits in the top of the crust to vent steam.
Bake for 35 minutes or until crust is browned. Check your crust after baking for 15 minutes. If the edges are browning too quickly, cover with strips of foil. Let stand for 10 minutes before serving.

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