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Chicken Pot Pie Recipe

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

Contributor:  
Contributor:  
Amy Day
Added: Saturday, May 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/3 cup margarine
1/3 cup flour
1/3 cup chopped onion (I don't use)
salt and pepper
1 can chicken broth
2/3 cup milk
2 cups cooked cut-up chicken (I use 3-4 chk. breasts)
1 cup cut-up peeled & boiled potatoes
1 cup cut-up steamed carrots (or baby carrots)
1/2 10oz. pkg frozen peas or corn
1 Pillsbury Ready to use Pie Crust

Directions:
Directions:
Heat margarine over low heat until melted. Blend in flour, onion, salt and pepper. Cook over low heat stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and vegetables. Pour in to pie crust-(follow directions on pie crust box) place remaining crust over filling. Roll egdes under; flute. Cut slits in center to allow steam to escape. Cook uncovered in 425 oven until brown, 30-35 minutes.

 

 

 

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