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Classic Pot Pie Recipe

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

Meagan Mullen


1 (15 oz) pkg Pillsbury refrigerated pie crust


1/3 c margarine or butter
1/3 c chopped onion
1/3 c flour
1/2 teas salt
1/4 teas pepper
1 1/2 cups chicken broth
2/3 cup milk
2 1/2 to 3 cups shredded, cooked chicken or turkey
2 cups frozen mixed vegetables, thawed
1 medium potato diced and boiled

Heat oven to 425F. Prepare pie crusts as directed on package for two-crust pie using 9-inch pie pan.

In a medium saucepan, melt margarine over medium heat. Add onion, cook 2 minutes or until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.

Add chicken and mixed vegetables; remove from heat. Spoon chicken mixture into crust lined pan. Top with second crust;cut slits in several places.

Bake at 425F for 30 to 40 minutes or until crust is golden-brown. Let stand for approx 5 minutes before serving.

Number Of Servings:
Number Of Servings:




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