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Chicken Pot Pie
By Koreena Enns
My Bunco group loved this recipe... so here it is!
1 package frozen vegis
1/3 c butter
1/3 c flour
1/3 chopped onion
salt and pepper to taste
1 3/4 c chicken broth
2/3 c milk
3 c cooked, cubed chicken
pastry for 2 crusts
1. Rinse vegis in cold water. Saute onion in butter. Stir in flour. Add milk and chicken broth slowly and return to medium heat. Mixture will start to thicken.

2. Stir in chicken and vegis

3. Place bottom crust in pie dish (not greased). Pour in mixture. Top with pastry, pinch edges to seal. Pierce top with knife. Bake at 425 for 20 minutes.
Prep Time: 20 minutes Cook Time: 45 minutes
Category: Main Meals Servings: 4

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