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Country Kitchen
November 1, 2010 Previous Recipe | Next Recipe
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Old-Fashioned Chicken Pot Pie
Key Lime Mousse Pie
Autumn Harvest Pie
Old-Fashioned Chicken Pot Pie

2 pie crusts
3 whole chicken breasts
4 hard boiled eggs, sliced
1 stick of butter
8 tablespoons of flour
1 teaspoon salt
1/8 teaspoon pepper
4 cups chicken stock

Prepare two pie crusts and
chill or use Pillsbury’s
Pie crust. Boil chicken in
salted water until tender,
then cut chicken into large
pieces. Cover bottom of
9-inch pie dish with 1
crust, then with chicken and
top with egg slices. To make
sauce: melt butter and stir
in flour, salt and pepper.
Add stock and cook until
thickened. Pour over pie,
then top with 2nd rolled out
pie crust and cut vents in
top. Dot pie with butter and
bake for 30 minutes at 350
degrees. Serves 4-6.





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