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Cheezy Ranch Chicken Pot Pie Recipe

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This recipe for Cheezy Ranch Chicken Pot Pie, by , is from The Hall/Harding Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brian Harding
Added: Monday, March 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 strips of bacon cut into small pieces
2 celery stalks, diced
2 carrots, diced
yellow onion diced
1 tsp garlic, minced
4 tbsp AP flour
1 package of Ranch dressing mix
1/3 cup of cream
2 cups chicken stock
1 cup shredded Monterey Jack cheese
of a rotisserie chicken (or 3 cooked large skinless boneless breasts), cut into chunks
1 pre-made pie dough for top
Salt and pepper to taste

Directions:
Directions:
Heat a Dutch oven on medium. Sautee bacon pieces until crispy, remove with a slotted spoon. Add celery, carrots, and onion to the pot, and continue to cook over medium heat until tender, about 7 minutes. Add garlic, and cook until fragrant, about 30 seconds.

Stir flour and Ranch dressing mix to vegetables, and stir until flour is incorporated. Add cream and chicken stock, and allow to come to a boil and thicken. Add Monterey Jack cheese, and stir until smooth. Add salt and pepper to taste. Remove from heat, and add chicken chunks and bacon bits, stir until mixed.

Transfer to a pie pan, and allow to cool.

Heat oven to 425 degrees, and top cooled pie filling with pie dough. Cut 4-5 slits in the top of the pie to vent steam.

Cook for 25-30 minutes, until pie shell is golden brown and the filling is bubbling.

Let stand for 5-10 minutes before serving.


Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Make 2, cause you will like it so much you will be upset when you run out.

 

 

 

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