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Chicken Pot Pie Recipe

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

Contributor:  
Contributor:  
Marilyn Moseley

Category:
Category:

Ingredients:  
Ingredients:  
2 cups cooked chicken, diced
4 cups mashed potatoes (leftovers are great!)
1 can sliced carrots
1 can corn
1 pkg Stovetop dressing
1 pkg chicken gravy
1 9" pie crust

Pie crust:
1 cup flour
1/2 tsp salt
5 Tbsp butter, cubed, chilled
3 Tbsp ice cold water

Directions:
Directions:
Preheat oven to 425.

Pie crust: Combine flour and salt. Cut in butter until well mixed. Add in water gradually and form into a ball. Cover and chill for 30 minutes. Roll crust to fit top of casserole or pie pan.

Pie: Make Stovetop dressing according to package. Make chicken gravy according to package (or use bottled). Mix potatoes, chicken, Stovetop dressing, gravy, and vegetables together, Put into buttered deep dish casseroel or pie pan. Cover with pie crust, fluting the edges with a fork, and making several slits in pie crust for steam to escape. Bake until crust is golden, and edges bubbly. Let cool for 15 minutes before serving.

Tip: This is a great way to use leftovers from a roast chicken dinner.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10

 

 

 

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