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Chicken Pot Pie Recipe


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     Chicken Pot Pie

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   25 min

1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all purpose flour
1/2 tsp salt
1/4 tsp pepper
1 can (14 oz) chicken broth
1/2 cup milk
2 1/2 cups shredded cooked chicken
2 cups frozen mixed veggies
1 box Pillsbury Pie Crust

Heat oven to 45. Make pie crust as directed on box.
In 2 qt saucepan, melt butter over medium heat. Add onion; cook 2 minutes stirring frequently until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Stir in chicken and mixed veggies. Remove from heat. Stir into crust lined pie place. Top with second crust, seal edge and flute. Cut slits in several places in top crust.
bake 30-40 mins or until crust is golden brown. During last 15-20 mins of baking, cover edge of crust with strips of foil to prevent excessive browning. Led stand 5 mins before serving.

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