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CHICKEN POT PIE Recipe

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This recipe for CHICKEN POT PIE, by , is from Our Family's Favorite Recipes For Our Favorite Teacher, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tim Farley
Added: Sunday, March 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
10 oz Bag of Frozen Peas and Carrots
½ C Chopped Onion
¼ C Butter
1/3 C Flour
Salt and Pepper
¼ C Parsley
¼ tsp Sage (or Bell’s Seasoning)
1-1/2 C Water
¾ C Milk
3 Chicken Bouillon Cubes
3 C Cubed Boneless Chicken Breast
Pillsbury Pre-made Pie Crust (Thawed)

Directions:
Directions:
In a saucepan, cook onion in butter. Add flour, salt, pepper and sage. Add water, milk and 3 chicken bouillon cubes (make a rue). Cook and stir until bubbly. Add frozen vegetables, raw chicken and parsley. Cook for 10-15 minutes until all the chicken is white.

Spray a pie dish with Pam and pour in filling. Cover with pie crust, making small slits in the top of the pie crust to vent. Cook at 450 degrees for 25-30 minutes, until top is lightly browned.

Personal Notes:
Personal Notes:
A family favorite of the Farley’s

 

 

 

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