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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.

Amy Day
Added: Saturday, May 17, 2008


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

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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