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Chicken Pot Pie

2 cups chicken broth
1 cup cream or milk
4 cups cooked chicken
3/4 c. peas
3/4 c. carrots (cooked)
3/4 c. celery (cooked)
small onions (cooked)
6 TBLS butter
6 TBLS flour
pie crust for 9 in. pie

Melt butter and add flour and stir til smooth. Add chicken broth
and cream and cook for about 5 min until slightly thick (also season
with salt and pepper). Put chicken, cut into cubes, in the bottom
of a casserole or deep pie pan. Pour sauce over the chicken, add
the vegetables and mix well. Put pie crust over the top and crimp
edges. Cut holes in the crust to vent steam. Cook in a 425 F oven
for 30 min. or until crust is brown.

The recipe is easy, and reheats well. I have not frozen it, but
it makes great leftovers for lunch or dinner the next day.

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