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Chicken Pot Pie

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Serves 4 | Prep Time 30 | Cook Time 30

Why I Love This Recipe

This was the first grown up recipe I started making in college. I vary the ingredients based upon what is in the fridge or pantry. I try to make the crust from scratch, but have been known to cheat with Pillsbury refrigeraged pie crust.

Ingredients You'll Need

Pie Crust
Olive oil
1 C sliced mushrooms
1/2 onion, chopped
1 12 ounce can evaporated skim milk
1/4 C all-purpose flour
1/4 C water
1 tsp Better than Boullion chicken base
1/2 tsp dried sage, marjoram or thyme
1/8 tsp pepper
1 10 ounce package frozen peas and carrots
1 1/2 C cooked cubed chicken


Heat large pan with olive oil

Cook mushrooms and onions

Reserve 1 TBSP of milk

Pour milk into flour and mix until no lumps remain

Stir into vegetable mixture

Stir in water, chicken base, seasonings

Cook and stir until thickened and bubbly

Stir in peas and carrots

Transfer to baking dish (I use deep pie pan)

Place pie crust on top of chicken mixture, brush with reserved milk.

Bake 375 degrees for 30 minutes until mixture is heated through and pastry is golden brown.

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