chicken pot pie
(1 RATING)
In lieu of chicken meat I have used, turkey, salmon or tuna. In lieu of the carrots and peas I use about a cup of steamed vegetables (cauliflower, broccoli, green beans and/or carrots). In lieu of half and half, I have used plain milk. This recipe came from a friend and it is my favorite...Alyenne told me she expected me to tweak the recipe -- just as I did!
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prep time
cook time
35 Min
method
Bake
yield
Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 1/8 teaspoon thyme
- 1/2 cup chicken broth
- 1/2 cup half and half
- 2 cups cooked chicken meat
- 1 can peas and carrots, drained
- 9" - pie shell and top
How To Make chicken pot pie
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Step 1Preheat oven 425. Place cookie sheet in oven to preheat, too.
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Step 2In a medium saucepan combine butter, flour and thyme. Cook over low heat until thick and bubbly. Gradually add chicken broth and half & half; stir until mixture begins to thicken. Stir in chicken and vegetables. Pour mixture into pie shell and add top crust. Cut slits in the top and crimp edges.
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Step 3Bake 30-35 minutes or until crust is browned and the inside is bubbly.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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