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Chicken Pot Pie Recipe

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



1 c. potatoes, diced
1 c. onions, chopped
1 c. celery, diced
1 c. carrots, chopped
1/3 c. butter
1/2 c. flour
2 c. chicken broth
1 c. half and half
1 tsp. salt
1/4 tsp. pepper
4 c. chopped cooked chicken
2 pie crusts

Preheat oven to 400. Saute onion, celery, carrots and potatoes in butter for 10 min. Add flour to sauteed mixture, stirring well. Cook one min. stirring constantly. Combine broth and half and half. Gradually stir into vegetable mixture. Cook over medium heat stirring constantly until thickened and bubbly. Stir in salt and pepper; add chicken and stir well. Pour into shallow 2 qt. casserole dish and top with pie shells. Cut slits to allow steam to escape. Bake 40 - 50 min. or until pastry is golden brown and filling is bubbly and cooked through.




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