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Print this Recipe    Potpie 07

Quick and Easy Chicken Pie

1 box Pillsbury pie crust
2 cans chicken stock
4-5 boneless chiken breasts
1 clove garlic, minced
1 small onion, minced
2 bay leaves
1/2 t. dried thyme
freshly ground pepper
4 Tbsp. butter
4 Tbsp flour

In a saucepan, combine all ingredients and simmer covered until
chicken is thoroughly cooked. Remove the chicken and cut into small
pieces. Set aside. Reduce the broth to approximately 2 cups. Remove
from pan (in a two cup measure, ideally), strain and set aside.

In the saucepan, melt 4 T. butter. Stir in 4 T. of flour. Stir and
cook for 1 minute. Return the broth to the pan, stirring constanly
to avoid lumps. The gravy should be very thick. Remove from heat.
Add the chiken and stir to combine. Add more pepper if desired.

Line an 8-inch pie plate with pie crust. Add the chicken mixture
and cover with the second crust. Crimp the edges, brush with milk
or an egg wash, and cut 3-4 small slits on top.

Bake in a pre-heated 450-degree oven for 20-25 minutes. Remove from
the oven, and allow to rest for at least 15 minutes before serving.

(If you want to add veggies, add 1/3 to 1/2 cup mixed thawed frozen
mixed vegetables when you add the chicken to the gravy)

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