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Classic Chicken Pot Pie Recipe

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This recipe for Classic Chicken Pot Pie, by , is from Atlantic & Arlington Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Loralee Bowen - Atlantic Ward
Added: Monday, March 31, 2008


1 pkg. Pillsbury Refrigerated Pie Crusts, softened as directed on package

1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
teaspoon salt
tsp pepper
1 cup chicken broth
2/3 cup milk
2 to 3 cups shredded cooked chicken
2 cups vegetables (broccoli, potatoes, etc.)

Heat oven to 425 degrees. Make pie crusts as directed on package for two-crust pie using 9-inch pie pan. In medium saucepan, melt butter over medium heat. Add onion; cook 2 minutes or until tender. Add flour, salt and pepper; stir until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Add chicken and mixed vegetables; mix well. Remove from heat. Spoon into crust-lined pan. Top with second crust; seal edges and flute. Cut slits or shapes in several places in top crust. Bake 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving




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