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Writer's pictureSouthern Kelle Living

Three-Step Chicken Pot Pie


THREE-STEP CHICKEN POT PIE

1) Cook the filling in the crockpot.

2) Cover with a ready-made pie crust in a casserole dish.

3) Bake.


Delish & Hearty. Feeds a crowd. Full recipe below.


Recipe:


1) FILLING


CROCKPOT ON HIGH FOR 3 HOURS:

1 TABLESPOON OLIVE OIL

1 DICED YELLOW ONION

1 POUND BABY CARROTS

2 CUPS FROZEN MIXED VEGGIES

4 CHICKEN BREASTS

1 POUND GOLDEN POTATOES DICED INTO 1” CHUNKS

½ CUP CHICKEN STOCK

2 CANS CREAM OF MUSHROOM SOUP (OR CREAM OF CHICKEN SOUP)

1 CAN MILK


SEASONING:

2 TEASPOONS KOSHER SALT

½  TEASPOON BLACK PEPPER

1 TABLESPOON ITALIAN SEASONING

1 TEASPOON GARLIC POWDER

1 TEASPOON GRANULATED ONION

1 TABLESPOON CHICKEN BOUILLON 


When chicken is fully cooked and potatoes are tender...


2) PLACE CHICKEN MIXTURE INTO A GREASED 9X12 BAKING DISH 

•TOP WITH 2 STORE-BOUGHT 

PIE CRUSTS 

• EGG WASH THE TOP

• POKE WITH FORK TO VENT PASTRY


3) BAKE  (TENTED W/FOIL) 

AT 350° FOR 1 HOUR, 

THEN BROIL AT 400° 

UNTIL GOLDEN (5-10 MIN)


LET COOL FOR A FEW MINUTES, THEN SERVE AND ENJOY! 

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