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Easy Chicken Pot Pie Recipe

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

Contributor:  
Contributor:  
Carrie Jacobson
Added: Monday, November 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp. butter
1 tbsp. olive oil
3 carrots, thinly sliced
2 celery stalks, thinly sliced
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 lbs. boneless chicken breast, cubed
1 tsp. dried thyme
1/2 cup. frozen peas
1 (12 oz.) jar chicken gravy
1 (9 inch) refrigerated pie crust

Directions:
Directions:
Preheat oven to 350. Coat a 9 inch pie dish with cooking spray. In a large skillet, melt half the butter with half the oil. Add carrots and celery, and cook over medium heat for 8 to 10 minutes. Sprinkle with half the salt and pepper. Remove from pan and set aside. Heat remaining butter and oil in pan; add chicken. Add salt, pepper, and thyme. Brown on all sides. Continue to cook on medium heat fro about 5 minutes, or until done. In prepared pie dish, combine chicken, peas, carrots, celery, and gravy. Top mixture with crust, crimping the edges. Cut slashes in the middle , and bake for 35 minutes, or until filling is bubbling.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20, plus bake time of abt. 35
Personal Notes:
Personal Notes:
I add other veggies to this-onion, corn--depending on what we have. Ryan says it is good, and Emma likes it too. Very easy to make!

 

 

 

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