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Chicken Pot Pie Recipe


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     Chicken Pot Pie

Category   Entrees - Maindishes
Sub Category   None
Servings   6-8

1 package (16oz) frozen vegetables, thawed
2 1/4 cups cubed cooked chicken
1 jar (4 1/2 oz) sliced mushrooms, drained- optional
1/4 cup butter or margarine
3/4 tsp dried thyme
1 can (14 1/2 oz) chicken broth
2 tsp chicken bouillon granules
pastry for single pie crust (both top and bottom)

In pie plate put the bottom pastry. In a bowl combine the vegetables, chicken, and mushroom pour into pie plate when mixed well. Set aside.
In a small saucepan, melt butter. Stir in flour and thyme until smooth. Gradually add broth and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over vegetable mixture.
Roll out pastry to fit the top of pie plate (or cheat and use the Pillsbury Pie Crust) Place over filling; trim and flute edges. Cut slits in top.
Bake at 450 for 18-20 minutes or until golden brown. Let stand for 5 minutes before cutting.

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