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    You are in: Home / Recipes / Chicken Pot Pie With 2 Crusts Recipe
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    Chicken Pot Pie With 2 Crusts

    Chicken Pot Pie With 2 Crusts. Photo by MommyMakes

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    30 mins

    40 mins

    Charmie777's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 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)

    Directions:

    1. 1
      Heat butter over low heat until melted.
    2. 2
      Blend in flour, onion, salt and pepper.
    3. 3
      Cook over low heat, stirring constantly until smooth and bubbly.
    4. 4
      Remove from heat.
    5. 5
      Stir in broth and milk.
    6. 6
      Heat to boiling; stirring constantly. Boil and stir one minute.
    7. 7
      Stir in chicken and veggies. (Add in 1 - 2 diced cooked potatoes if you like!).
    8. 8
      Reserve.
    9. 9
      Line pie plate with prepared bottom crust.
    10. 10
      Pour in filling.
    11. 11
      Top with top crust. Cut slits in center to vent. Flute edges.
    12. 12
      Cook uncovered in 425°F oven until crust is brown; approximately 30-35 minutes.

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    Ratings & Reviews:

    • on October 04, 2009

      55

      Wonderful. I always add my own touches so this is what I did. A trick I learned years ago...if you are making a "wet" pie like a custard (pumpkin, etc.), brush the bottom crust with some egg white to seal it. Put it in the pan and brush it. Let it set a bit and then put your ingredients in. I added some fresh thyme and rosemary, sauteed mushrooms and pre-cooked litte potato cubes along with the veggies called for (pre-cooked). I also added some white wine and dry mustard. Brushed the top with an egg wash. Fantastic. A keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 26, 2010

      55

      I was skeptical about the reason between so many 5-star ratings - the recipe seems way to simple! But simple can be good, and this was great. It was easy to make, had easy ingredients, and was rich and tasty. I added a little poultry seasoning to mine, and made a biscuit topping since I only had one pie crust. I can't wait to try this again and experiment with different vegetables and seasonings.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 28, 2010

      55

      What a great & very easy recipe!! It was my first pie ever made & was a hit with the family.. I made mini pies just for snacks before lunch but every1 was asking for more! Cant wait to try it out again this time as a main course!!! Very Yummy :-)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (190)

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    Nutritional Facts for Chicken Pot Pie With 2 Crusts

    Serving Size: 1 (290 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 562.3
     
    Calories from Fat 313
    55%
    Total Fat 34.8 g
    53%
    Saturated Fat 8.7 g
    43%
    Cholesterol 38.8 mg
    12%
    Sodium 914.6 mg
    38%
    Total Carbohydrate 42.1 g
    14%
    Dietary Fiber 4.6 g
    18%
    Sugars 0.7 g
    2%
    Protein 20.3 g
    40%

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