Easy Chicken Pot Pie - Frc Version

"We started with an existing recipe by beachgirl (Easy Chicken Pot Pie) and made it work for our group - basically we doubled the crust, cut the fat in the crust (the resulting crust still has a nice texture, it just doesn't brown as much) and added lots of parboiled veggies to make it a one dish meal."
 
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Ready In:
1hr 15mins
Ingredients:
14
Yields:
1 9x13 baking pan
Serves:
8
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ingredients

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directions

  • Preheat oven to 350 degrees Fahrenheit.
  • Place cooked chicken in single layer in casserole.
  • While chicken is cooking, put chopped veggies in stock pot and add a small amount of water and salt and parboil until almost tender.
  • Resulting broth can be used instead of some of the chicken broth.
  • Add drained veggies to the chicken in the pan.
  • In large bowl, combine soup, bouillon and 1/2 cup chicken broth.
  • Stir with whisk to blend.
  • Add remaining broth and mix.
  • Pour over chicken.
  • Add salt and pepper to taste.
  • In medium bowl, mix melted butter, flour, milk and parsley.
  • Spoon evenly over soup mixture.
  • Bake for 40-50 minutes until a golden crust forms on top.

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