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Nancy's Chicken Pot Pie

Nancy's Chicken Pot Pie

1 Hr(s)
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1 serving
Original recipe yields 1 serving
1/4 cup butter
1/4 cup flour
1 1/2 cups chicken broth
1 1/2 cups half-and-half
Salt and pepper
3 1/2 cups chopped cooked chicken
2 hard boiled eggs
1 can English peas, drained
1 can cut carrots, drained
1 pie crust (15 oz.)
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Let's Make It
1
Melt butter in saucepan over low heat. Add flour, stirring until smooth. Add chicken broth and half-and-half. Cook over medium heat, stirring constantly until thick and bubbly. Add salt & pepper. Add chicken, eggs, peas and carrots.
2
Spoon mixture into pie crust. Top with other crust and trim. Cut slits into top of pastry.
3
Bake at 375°F for 30-40 minutes.
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