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Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie 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!



1/3 cup butter
1/3 cup flour
1 1/2 cups chicken broth
2/3 cup milk (I use half and half)
2 to 3 cups shredded cooked chicken
2 cups mixed vegetables
Chicken bouillon cube, salt and pepper
1 recipe for a double pie crust

I like to add frozen cubed hashbrowns, thawed

In a heavy sauce pan, melt the butter and then add the flour. Cook the flour in the butter until golden brown.
Stir in the milk and the chicken broth. Continue cooking until you have a nice, thick, delicious cream sauce.
Add a cube of chicken bouillon and salt and pepper; season to taste.
Add the shredded chicken and frozen mixed vegetables and continue to cook until everything is combined and thickened.
Roll out the pie dough and fit into a pie plate. Add the creamed chicken mixture and top with the second pie dough. Crimp the edges and cut slits in the top. Brush the top of the pie dough with a beaten egg mixed with a little water or milk.
Bake at 365 degrees for 30 minutes or until the pie crust is golden brown.




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