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    You are in: Home / Recipes / Chicken Pot Pie Recipe
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    Chicken Pot Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    5 mins

    1 hr

    Chef #842444's Note:

    This is definitely comfort food! I came across a recipe several years ago and changed it to suit my taste. I hope you all like it as much as my family and I do! For the pie crust I use the kind that you unroll and lay into your dish-not the kind that already come in their own dish.

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    Ingredients:

    Serves: 6

    Yield:

    pie

    Units: US | Metric

    Directions:

    1. 1
      Cook frozen vegetables according to package directions.
    2. 2
      Drain and set aside.
    3. 3
      In a sauce pan cook onion in butter until tender but do not brown.
    4. 4
      Stir in flour, salt, sage and pepper.
    5. 5
      Add chicken broth, milk and boullian all at once.
    6. 6
      Cook and stir until thickened and bubbly.
    7. 7
      Cook and stir for two more minutes.
    8. 8
      Stir in cooked vegetables and chicken.
    9. 9
      Heat through.
    10. 10
      Lay one pie crust in pie plate and fill with cooked mixture.
    11. 11
      Top with second pie crust.
    12. 12
      Flute or crimp edges.
    13. 13
      Cut slits in pie to allow steam to escape.
    14. 14
      Slightly mix egg with a small amount of water.
    15. 15
      Top crust with the egg wash and sprinkle with kosher salt.
    16. 16
      Bake until crust is golden about 20 minutes. Edges can be covered with foil to prevent burning.

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    Ratings & Reviews:

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    Nutritional Facts for Chicken Pot Pie

    Serving Size: 1 (311 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 511.6
     
    Calories from Fat 255
    49%
    Total Fat 28.4 g
    43%
    Saturated Fat 11.5 g
    57%
    Cholesterol 118.7 mg
    39%
    Sodium 1033.5 mg
    43%
    Total Carbohydrate 34.4 g
    11%
    Dietary Fiber 2.8 g
    11%
    Sugars 2.6 g
    10%
    Protein 29.0 g
    58%

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