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Old-Fashioned Double-Crust Chicken Pot Pie Recipe

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This recipe for Old-Fashioned Double-Crust Chicken Pot Pie, by , is from Our Family Recipes , 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!

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Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 pound cooked, skinless chicken breasts or mixed chicken (about 2-1/2 cups cubed)
3 medium red potatoes, unpeeled
1/2 cup frozen carrots
1/2 cup frozen peas
6 tablespoons salted butter
6 tablespoons all purpose flour
2 cups chicken broth or stock
1/2 teaspoon kosher salt
About 8 turns the pepper grinder
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme, crushed
1-1/2 cups half and half
2 homemade pie crust, or 1 box Pillsbury refrigerated pie crusts, softened to room temperature

Directions:
Directions:
Preheat oven to 425 degrees. Chop the potatoes into small cubes cook in microwave on high for about 2-1/2 minutes or until tender. Set aside. In another microwave safe dish, add the carrots and peas; microwave on high for about 2 minutes, or until tender. Add to the potatoes.
In a large skillet, heat the butter over medium heat; add the flour in a tablespoon at a time, stirring in before adding the next. Cook, stirring constantly until mixture is bubbly and there are no remaining lumps, about 5 minutes. Slowly begin to incorporate the chicken stock, stirring vigorously until fully incorporated. Add in the seasonings and stir in well. Remove from the heat, add the salt, pepper, rosemary and thyme. Stir in the half and half until smooth.
Stir the chicken into the cream mixture, then add the potatoes, the carrots and peas; mix well. Taste and adjust seasonings as needed. Unroll one of the pie crusts and place into a 9-inch, ungreased deep dish, glass pie plate. Gently press the crust down into the bottom and edges of the pie plate. Pour the hot filling into the crust and top with the remaining crust, tucking the top crust up under the edges of the bottom crust. Flute the edges and cut vents into the top of the crust.
Bake immediately at 425 degrees F for 15 minutes. Remove and place strips of foil around the edges of the crust to prevent over browning. Return to oven for an additional 15 to 25 minutes, or until crust is golden brown and filling is bubbling. Let stand for 5 minutes before cutting.
Cook's Notes: May also make into individual pot pies.

 

 

 

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