* Easiest Chicken Pot Pie
Immaculate Baking Pie Crust,15oz THUMBNAIL
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$4.79
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Jaime Farms Local Organic Eggs, 1 Dozen THUMBNAIL
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$6.99
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Organic Valley Unsalted Butter, 16oz. THUMBNAIL
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$8.99
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Organic White Onion, ea. THUMBNAIL
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$0.99
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Bob's Unbleached All-Purpose White Flour, 5lb. THUMBNAIL
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$5.29
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Pacific Organic Chicken Broth, 32oz THUMBNAIL
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$4.99
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Organic Valley 1% Milk, 1/2 Gal. THUMBNAIL
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$5.99
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Organic Valley 2% Milk, 1/2 Gal. THUMBNAIL
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$5.99
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Mary's Organic B/S Chicken Breast, 9oz. THUMBNAIL
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$6.99
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Organic Loose Carrots, 1lb. THUMBNAIL
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$2.49
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Cascadian Organic Sweet Peas, 10oz. THUMBNAIL
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$3.49
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Easiest Chicken Pot Pie

Crust

  • 1 box Immaculate Baking Co.™ ready-to-bake pie crusts, softened as directed on box
  • 1 egg, beaten

Filling

  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 3/4 cups chicken broth
  • 1/2 cup milk
  • 2 1/2 cups shredded cooked chicken
  • 1 cup diced carrot, blanched for 4 minutes (about 1 medium)
  • 1 cup frozen peas, thawed

 

1.       Heat oven to 375°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.

2.       In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

3.       Stir in chicken, carrots and peas. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and crimp with fork or flute. Brush crust with beaten egg. Cut slits in several places in top crust.

4.       Bake 30 to 40 minutes or until crust is golden brown. After 15 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.  Serves 4-6


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