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                     Recipes
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Chicken pot pie

11/27/2018

1 Comment

 
When you were a kid did you eat the mini pot pies from the freezer section? I loved those as a kid. It was not until a few years ago I even considered making chicken pot pie myself. For some reason I thought it would be a lot of work, turns out I was wrong. This is a great way to use left over turkey from Thanksgiving or produce that needs to be used before it goes bad. To make it even easier I suggest using store bought pie crust or next time you make pie make a double batch of crust and store in the freezer until you are ready.
Ingredients;
  • Cooked chicken chopped up.
  • 4 cups chicken broth
  • 2 tbs butter
  • 2 tbs flour 
  • Pie crust
  • Minced garlic
  • Small chopped onion
  • Variety of vegetables (I like corn, peas,carrots. You can also add in potatoes, broccoli, cauliflower)
Instructions;
  • Preheat oven to 425
  • Add butter, garlic and onions into a stockpot on low. After butter is melted stir in the flour until a roux is made. 
  • Add the vegetables of your choice, the chicken and the broth. Bring to a boil and then reduce heat. After a little bit the soup will thicken.
  • Place one pie crust on the bottom of a pie tin. Fill with the soup after it has thickened up. Place the other sheet of pie crust over the top. Pinch the edges together and make 4 slits in the top. Bake in the oven until the crust is golden brown, about 2 minutes. 
1 Comment
Moses Brodin link
7/22/2019 10:08:06 pm

This is pretty similar to the way I make my alfredo, and it’s probably my favorite dinner that I have ever posted! I haven’t done it without scraping the cooked squash though–I will definitely have to give it a try!

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