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Quick & Easy Chicken Pot Pie

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 3 hr 45 min
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 2 lb. chicken roaster or 1 lb. chicken breast
  • 2 onions, halved
  • 2 large carrots, halved
  • 2 celery stalks, halved
  • 2 chicken bouillon cubes
  • Parsley flakes
  • Salt
  • Pepper
  • 1/4 cup butter
  • 3 Tbsp. flour
  • 1 cup milk
  • 1 cup chicken broth
  • 1 bag frozen mixed vegetables, thawed
  • 1 potato, diced small (optional)
  • Prepared pie crust
make it
Add chicken, onions, carrots, celery, chicken bouillon, parsley, salt, and pepper to a large saucepan. Cover with a generous amount of cold water and simmer at least three hours (the chicken should be falling apart).

Once chicken is cooked, take it out of the pot. Set aside the broth for later. Cut chicken into small cubes. Butter an 8 x 8 glass dish or large CorningWare dish.

In a medium saucepan, melt butter, make sure not to brown. Add flour and blend until smooth. Add milk and broth together and stir until thick and bubbly. If sauce seems to be too thick, I add a little more broth. Then add vegetables, chicken, and potato. Put mixture into prepared pan and cover with pie crust.

Bake at 350 degrees F for 15 to 30 minutes (until crust is brown).
Notes
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