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Classic Chicken Pot Pie Recipe

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

Contributor:  
Contributor:  
Christina O'Dowd
Added: Wednesday, August 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
CRUST
1 Box (15oz) refrigerated pie crusts, softened as directed on the box

FILLING
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 tsp salt
1/4 tsp pepper
1 3/4 cups chicken broth (from 32 oz carton)
1/2 cup milk
2 1/2 cups shredded cooked chicken (or turkey)
2 cups frozen mixed vegetables, thawed

Directions:
Directions:
1. Heat oven to 425. Make pie crust as directed on box for Two-Crust pie using 9-inch glass pie pan.
2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
3. Stir on chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4. Bake 30 to 40 minutes or until crust is golden brown. During last 15 - 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour

 

 

 

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