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Pot Pie Recipe

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This recipe for Pot Pie, by , is from The Risso Family Cookbook , 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!

Aileen Risso


1/2 diced onion
1 cup diced carrot
1 cup diced potatoes
pie dough- bottom prebaked in Pie pan for 10 min, top to cover when baking pie
1 cup diced celery

1 stick butter
1 can cream of chicken soup
1/2 cup chicken broth or stock
1/4 cup white wine
1/4 cup half&half
Wondra flour

1-2 t herbs d'provence
1 t Mrs.Dash
1 t each salt & pepper
1 t ground thyme

2 cups (+) diced turkey or chicken
1/2 cup frozen peas
1/2 cup corn

1 egg, whisked for wash

Preheat oven to 385.
In a pot with water to cover, simmer onion, carrot, potatoes, and celery. after about 15 min, drain AND leave in colander. Now in the pot and add, butter, soup, broth, wine, and half&half and stir until combined.

Add herbs d'provence, Mrs.Dash, S&P, and thyme. Whisk in Wondra until liquid becomes thickened.
Let simmer for about 10 min. Adjust seasonings to your liking.

Return veges back to pot, add chicken/turkey, frozen peas and corn and stir until thick.

Put mixture into pre-baked bottom crust then top with top crust. Pinch crust around the rim of pan to get the best seal. Use sharp knife to cut 1" vents in top , then bush with egg wash.

Cover with foil for first 15 min., then remove foil and bake in oven for an additional 20-25 min

Personal Notes:
Personal Notes:
You can also make this with beef, just use cubed beef and beef broth




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