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Chicken Pot Pie With 2 Crusts

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Ingredients

Adjust Servings:
1/3 cup margarine or 1/3 cup butter
1/3 cup flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
2 cups cut up cooked chicken
1 (10 ounce) package frozen mixed vegetables
2 prepared pie crusts (1 top crust and 1 bottom crust)

Nutritional information

562.4
Calories
313 g
Calories From Fat
34.8 g
Total Fat
8.7 g
Saturated Fat
38.8 mg
Cholesterol
914.6 mg
Sodium
42.2 g
Carbs
4.6 g
Dietary Fiber
0.7 g
Sugars
20.4 g
Protein
290 g
Serving Size

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Chicken Pot Pie With 2 Crusts

Features:
    Cuisine:

    This is a great recipe! Baking on the lower rack made the bottom crust not soggy at all.

    • 90 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Chicken Pot Pie With 2 Crusts,This is old-fashioned, from scratch, comfort food. This has been a family favorite for years. I like to take this to other families when they are in need of a meal. It’s always a winner. I like making it with leftover turkey, too! I often add some cooked diced potatoes.,This is a great recipe! Baking on the lower rack made the bottom crust not soggy at all.


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    Steps

    1
    Done

    Heat Butter Over Low Heat Until Melted.

    2
    Done

    Blend in Flour, Onion, Salt and Pepper.

    3
    Done

    Cook Over Low Heat, Stirring Constantly Until Smooth and Bubbly.

    4
    Done

    Remove from Heat.

    5
    Done

    Stir in Broth and Milk.

    6
    Done

    Heat to Boiling; Stirring Constantly. Boil and Stir One Minute.

    7
    Done

    Stir in Chicken and Veggies. (add in 1 - 2 Diced Cooked Potatoes If You Like!).

    8
    Done

    Reserve.

    9
    Done

    Line Pie Plate With Prepared Bottom Crust.

    10
    Done

    Pour in Filling.

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    Sammy Shepherd

    Spice whisperer known for her bold and aromatic dishes that tantalize the taste buds.

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