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Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie, by , is from The Jensen 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!

Becky Jensen


2 unbaked pie crusts
1 lb. roasted rotisserie chicken, chopped into bite-sized pieces
1 12-16 oz. bag of peas and carrots or mixed vegetables, thawed
1 onion, minced
5 medium-small red potatoes, diced
2 cans cream of chicken soup (or one recipe of homemade cream of chicken soup)
1/2 tsp. Kosher salt (more or less, to taste)
Ground black pepper to taste

Homemade Cream of Chicken Soup
1 c. chicken broth
tsp. poultry seasoning
tsp. onion powder
tsp. garlic powder
⅛ tsp. black pepper
tsp. salt (more or less; taste to test)
tsp. parsley
dash of paprika
1 c. milk, divided
c. flour
In medium-sized saucepan, bring chicken broth, seasonings, and c. of the milk to a boil. In a bowl, whisk together the remaining 1 cup of milk and flour.
Add to boiling mixture and continue whisking briskly until mixture boils and thickens. Cook until desired consistency is reached, keeping in mind that it will continue to thicken as it stands.
Makes the equivalent of 2 cans of condensed cream of chicken soup.

Preheat oven to 400. Bring a large pot of water (salt optional) to a boil. When ready, add potatoes and boil until tender. Meanwhile, heat about 1 Tbsp. butter in a medium skillet. When the butter is bubbly, saute the onion until its translucent and fragrant. Set aside.
In a mixing bowl, combine cream of chicken soup (see recipe below), chicken, vegetables, onion, and potatoes. Season to taste.
Place one pie crust on the bottom of a pie plate, transfer the filling to the pie plate, and then top with the other pie crust. Crimp the edges and then cut a few vent holes on top.
Place pie plate on a baking sheet and bake for 40-45 minutes or until the crust is golden brown. Remove from oven and allow to stand for a few minutes before serving.




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