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"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich


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This recipe for CHICKEN POT PIE is from Recipes from the EIDNESS-NABERHOOD, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


2-9 inch pie crusts
1-lb. boneless skinless chicken breasts or thighs, cubed
4 cups chicken broth
1 celery stalk , finely diced
½ tsp. garlic powder
½ tsp. onion salt
½ tsp. dill weed, divided
¼ tsp. black pepper
1-12-16 oz. bag frozen peas
½ cup cornstarch
½ cup cold water

In a 3 quart saucepan on medium heat bring broth, chicken, celery, garlic, onion salt, ¼ tsp. dill weed and pepper to a boil. Reduce heat to med-low and cook for ten minutes. Meanwhile prepare pie crusts laying one crust in bottom of 9 inch pie pan. Remove chicken from saucepan, drain and lay on bottom crust. Cover with vegetables. Return saucepan to medium heat and bring to a boil. Mix together corn starch and water until smooth. Add to broth mixture and whisk until thickened. About three minutes. Pour 2 cups over pie filling. Cover with top pie crust. Slit crust in 4 places. Sprinkle with remaining dill weed. Cover edges of crust with foil to prevent over browning. Bake at 375° 45 minutes or until top crust is browned. Use remaining sauce to drizzle over pie and mashed potatoes when serving Makes six servings.

Personal Notes:
Personal Notes:
“If you wait for perfect conditions, you will never get
anything done.” Ecclesiastes 11:4




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