Chicken Pot Pie

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READY IN:
55mins
SERVES:
6-12
YIELD:
2 pies
UNITS:
US

Ingredients Nutrition

Directions

  1. PASTRY:
  2. Crumble salt, flour, and butter.
  3. Add water one tablespoon at a time.
  4. Stir lightly until dough clings in a ball.
  5. This should be enough for 2 pie shells.
  6. or what you can do is just let the dough sit and use a 9x13 pan and put dough on top.
  7. FILLING:
  8. Sauté celery, onions and butter together.
  9. Add flour to make a paste.
  10. Add milk and bouillon cubes.
  11. Cook until thickened.
  12. Add vegetables and meat.
  13. If using pie shells, fill pie shells, and cover with remaining dough and bake at 375°F for 20-25 minutes.
  14. If using a 9x13-inch pan, pour the veggie/meat mixture in the pan, and then cover with a layer of dough.
  15. Bake at 375°F for 20-25 minutes.
  16. Another thing I like to do is take one of the pies and freeze them so that I can bake them later for a quick meal.
  17. -- or if you want, you can get the mini pie pans and make individual pot pies and freeze them for your family to eat whenever they please.

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