Chicken Pot Pie

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Just because the holidays are over doesn’t mean the cold weather is gone. In January there’s ice on my car’s windshield and I have to wear several layers just to stay warm at night. The nice thing about this weather is it is the perfect time for soups, stews, and really hearty meals. Hearty meals like… chicken pot pie! I have only had grocery store-made chicken pot pie. I have always wanted to create my own. My boyfriend and I flipped through the cookbook, ran to the store, and made a delicious, hot meal for a cold night.

4 pie crusts

1 large onion, chopped

2 stalks celery, sliced

1 small red pepper, chopped

2 tbsp butter

1/3 cup all-purpose flour

1 tsp poultry seasoning

1/4 tsp salt

1/4 tsp black pepper

1 1/2 cups chicken broth

1 cup half-and-half

2 1/2 cups chopped cooked chicken (we used a rotisserie chicken)

1 cup frozen peas and carrots

1 egg, beaten

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Preheat oven to 400 degrees F. Keep pie crusts chilled until ready to use. In a large saucepan cook together onion, celery, and red pepper in butter over medium heat for 4 to 5 minutes or until veggies are tender.

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Stir in flour, poultry seasoning, salt, and black pepper. Add broth and half-and-half together. Cook and stir until thick. Add chicken and peas and carrots.

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Take two pie pans and line each with one of the pie crusts. (Normally chicken pot pie only calls for a pastry dough over the top but we like a lot of crust.) Pour half of mixture into each pie pan. Place another pie crust over the top of each. Fold edges of crust under the sides of the pans. Brush pastry dough with some egg.

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Bake uncovered for 30 to 35 minutes or until crust is golden brown. Let stand for 20 minutes before serving.

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This pot pie was exactly what I was hoping for. It was very filling. I left out mushrooms and replaced leeks with onion for this recipe and it was still very delicious. We will definitely make this again, but first, shepherd’s pie!

This recipe was found in the Better Homes and Gardens Cookbook.

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