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Deep-Dish Chicken Pot Pie

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video by: kraft
A flaky crust surrenders to a warm veggie-and-chicken mixture infused with a savory sauce. Even better, this makeover is smarter than the classic version. Dig deep.
time
prep:
20 min
total:
50 min
servings
total:
6 servings
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posted:
5/30/2012
So good. I used tuscan house italian dressing instead of the zesty italian. I used regular chicken broth and cream cheese, this filling filled up 2 deep dish 9 in. pie crusts. I had to trim a little bit of excess from the top pie crust to get it to fit right. I used one pound of mixed vegetables. made more filling the next night, and served over noodles.
posted:
5/8/2012
One of my favorites. I add 1 cup chicken broth and 1/4 cup flour to give it more sauce. Then let it sit 20 minutes before cutting.
posted:
4/10/2012
Good and easy. The cream cheese makes it.
posted:
4/6/2012
It was a good recipe but extremely bland. I think the cheese caused the other flavors to be masked.
posted:
2/12/2012
It was fairly good but a little bland! Would add some garlic, onion powder and garlic power next time!
posted:
1/17/2012
Absolutely delish!! This is definitely my favorite pot pie recipe. Followed the recipe exactly and it turned out great!!
posted:
12/16/2011
This is one of my family's favorites. Instead of mixed veggies I use a bag of frozen california veggies. It gives it a really zesty taste along w/ the dressing.
posted:
12/10/2011
This was super easy to make, and really yummy! My husband and I really enjoyed it. We shredded up rotisserie chicken to use in it - highly recommend doing that bc it's moist and tender, and saves some cooking time.
posted:
12/7/2011
Delicious and easy! I suggest seasoning the chicken.
posted:
12/5/2011
This recipe was very easy to make. My husband said he practically grew up on pot pies, the frozen kind. I was happy to make this for him and he thought it was fantastic. So did I!
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