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Chicken Pot Pie

Prep
Cook
Serves 6people
Ingredients
2
pre-made pie crusts
1
egg
1
tbsp butter
1
tsp dried basil
1 1/2
cups whipping cream
1/2
cup chicken broth
2
tbsp flour
2
tbsp cornstarch
1/2
tsp salt
1
cup fresh carrots, sliced
1
cup fresh broccoli, cut into small pieces
1
cup fresh celery, sliced
3
cups chopped, cooked chicken breast
Directions
1.
Steam carrots, broccoli, and celery until tender.
2.
In large skillet, melt butter over medium heat.
3.
Add basil.
4.
Whisk together cream, broth, flour, cornstarch, and salt in separate bowl.
5.
Add to butter in frying pan.
6.
Stir until thick and bubbly.
7.
Gently stir in vegetables and chicken.
8.
Roll one of the pie crusts into a 9-in. pie dish.
9.
Pour filling over crust.
10.
Top with remaining pie crust.
11.
Flute edges together and cute a 1-in. hole in the center.
12.
Lightly beat egg and brush over top of crust.
13.
Make six slashes in top to vent the steam.
14.
Bake at 400 until filling is bubbly and crust is browned (about 20-25 minutes).

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