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Chicken Pot Pie

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Chicken Pot Pie

Ingredients for the filling:
3 cups cooked chicken (rotisserie chicken works well), shredded
One sweet potato, peeled, chopped and steamed until just cooked
Parsnips, diced
1 bag frozen mixed vegetables–cooked just short of fully cooked according to package directions

Ingredients for the sauce:
1/3 cup butter
1/3 cup onion, chopped
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 3/4 cups chicken broth
2/3 cup milk

Frozen pie crust for two 9″ pies

Preheat oven to 425° F. Place one piecrust in the bottom of a 9-inch pie plate.*  In a large bowl, combine the chicken, cooked vegetables, sweet potato and parsnips, and season taste. Set aside. In a saucepan over medium heat, cook the onions in the butter until soft and translucent. Stir in the flour, salt and pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat, pour over the chicken and vegetables and mix well.

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Pour mixture into the prepared pie shell and add top crust. Cut away any excess dough and seal the edges. Make several small slits in the top to allow steam to escape. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

*You can also make them in individual ramekins, pie-in-a-jar sized jars or in any oven-safe baker you choose — simply cut the pie crust to fit the baking dish.

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