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Recipes
Chicken Pot Pie
Chicken Pot Pie
Servings
4
Prep Time
10 Minutes
Cook Time
50 Minutes
Total Time
1 Hour
Skill Level
Easy
Ingredients
1 package refrigerated pie crusts (2 crusts)
1/3 cup Cal & Gary's butter
salt and pepper
1/3 cup chopped onion
1 tsp. salt
1/2 tsp. pepper
1 3/4 cup chicken broth
2 cups 1-inch cubed chicken fillets (pre-cooked)
1/3 cup Founders & Farmers frozen peas
1/3 cup carrots (cut into 1 inch pieces)
1/3 cup Founders & Farmers potatoes (cut into 1 inch pieces)
1/2 cup heavy cream
How to make it
Pre-heat oven to 425 °F.
Cook cubed chicken in oven at 425° in roasting pan for 15 minutes. (let cool)
In a sauce pot add ⅓ cup butter and melt over medium heat, add onion, carrot, and potato and cook until tender (about 5 minutes).
Stir in flour and season with a pinch of salt and pepper.
Gradually stir in broth and milk, cooking and stirring until thickened.
Stir in chicken and frozen peas. Remove from heat.
**Roll out two equal size pie crusts to about ¼” to ½” with some flour to a circular shape. **
Spoon chicken mixture into crust lined pie plate.
Top with second crust, and seal and flute edges. Cut slits in the top of your pie crust.
Bake for 30-40 minutes or until golden brown.
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Ingredients
1 package refrigerated pie crusts (2 crusts)
1/3 cup Cal & Gary's butter
salt and pepper
1/3 cup chopped onion
1 tsp. salt
1/2 tsp. pepper
1 3/4 cup chicken broth
2 cups 1-inch cubed chicken fillets (pre-cooked)
1/3 cup Founders & Farmers frozen peas
1/3 cup carrots (cut into 1 inch pieces)
1/3 cup Founders & Farmers potatoes (cut into 1 inch pieces)
1/2 cup heavy cream
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