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Chicken Pot Pie Recipe


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     Chicken Pot Pie

Category   Entrees - Maindishes
Sub Category   None
Servings   2 9in or 1 13x9

1 onion, chopped
4 medium stalks celery, chopped
1 tbs olive oil
3 cup chicken broth
1 cup thawed frozen peas
1 cup thawed frozen chopped broccoli
some chopped carrots
1 lb chicken breast
2/3 cup flour
1 cup skim milk
1/4 cup chopped parsely (bunch dried)
2 tsp thyme
pie crust or puff pastry

Preheat oven to 400.
Saute chopped onion and chopped celery in olive oil. Add chicken broth and bring to boil. Add peas and brocoli and carrots. Cover and let simmer for 6 min. Then add chicken breast (cut it in bite size pieces it should be cooked some in microwave first). Cook 5 min or until chicken is done. Spoon out chicken and veggies into big bowl.
Put flour in a small bowl and gradually wisk in milk. Increase heat to medium and add milk mixture to broth. Cook 5 min until thickened -stiring frequently. Then add chicken and veggies and parsley, thyme, salt, and pepper.
Makes enough for 2 nine inch pies or 9 X 13 inch pan. Use premade piecrust or puff pastry. Cook until browned and bubbly (15-20 min for puff pastry and longer for pie crust).

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