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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie is from Evangelical Christian Academy Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Crust:
2/3 c. margarine
2 c. flour
1 tsp. salt
4-5 T. cold water

Filling:
2 chicken leg quarters
8 oz. frozen vegetables, cooked (ensaladilla vegetales)
1/3 c. margarine
1 onion, chopped
1 chicken bouillon cube
1/3 c. flour
1/2 tsp. salt
1/4 tsp. pepper
2 c. chicken broth

Directions:
Directions:
Roll out 2/3 of dough into bottom crust and place in pie pan.
Save other 1/3 for top crust. Cook, debone, and shred 2 chicken leg quarters. Save broth. Saute margarine and onion. Add bouillon, flour, salt, pepper and broth. Cook until sauce thickens. Add shredded chicken and vegetables. Pour into pie shell. Cover with top pie crust and finish off edges. Slit top. Bake at 425° F for 40 minutes.

 

 

 

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