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@tamoptuongthantrevenhagr: #Tamopthantrevenhagroup #optuongtrangtri #optuongdep #venhagroup

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Wednesday 28 October 2026 05:37:17 GMT
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Homemade (but easy!) Chicken Pot Pie Chicken Pot Pie is my idea of comfort food! Tender chicken, vegetables, and gravy, baked into a flaky pastry crust. This homemade, easy chicken pot pie recipe is a great way to use up leftover chicken, too! Prep Time 25 minutes minutes Cook Time 40 minutes minutes Total Time 1 hour hour 5 minutes minutes Servings 6 servings Ingredients 1 box refrigerated pie crusts at room temp (14.1 ounce) ⅓ cup butter ⅓ cup chopped onion or 1.5 Tb dried onion ⅓ cup all purpose flour ½ teaspoon salt ¼ teaspoon pepper 1 teaspoon poultry seasoning 1 ¾ cup chicken broth/stock ½ cup milk I used 2% 2 ½ cups cooked, shredded chicken 2 cups frozen mixed veggies thawed Instructions Cook and shred your chicken. Preheat the oven to 425° F. Press one of the pie crusts into a 9
Homemade (but easy!) Chicken Pot Pie Chicken Pot Pie is my idea of comfort food! Tender chicken, vegetables, and gravy, baked into a flaky pastry crust. This homemade, easy chicken pot pie recipe is a great way to use up leftover chicken, too! Prep Time 25 minutes minutes Cook Time 40 minutes minutes Total Time 1 hour hour 5 minutes minutes Servings 6 servings Ingredients 1 box refrigerated pie crusts at room temp (14.1 ounce) ⅓ cup butter ⅓ cup chopped onion or 1.5 Tb dried onion ⅓ cup all purpose flour ½ teaspoon salt ¼ teaspoon pepper 1 teaspoon poultry seasoning 1 ¾ cup chicken broth/stock ½ cup milk I used 2% 2 ½ cups cooked, shredded chicken 2 cups frozen mixed veggies thawed Instructions Cook and shred your chicken. Preheat the oven to 425° F. Press one of the pie crusts into a 9" pie plate and set aside. 1 box refrigerated pie crusts In a medium saucepan, over medium heat, melt the butter. Once melted, add in the chopped onion and cook for about 2 minutes, stirring often, until they're tender. ⅓ cup butter, ⅓ cup chopped onion Whisk in the flour and salt, pepper, & poultry seasoning. It will get thick. ⅓ cup all purpose flour, ½ teaspoon salt, ¼ teaspoon pepper, 1 teaspoon poultry seasoning Gradually add in the milk and broth, while stirring, and continue to cook until it gets thick and bubbly. ½ cup milk, 1 ¾ cup chicken broth/stock Stir in the shredded chicken and mixed veggies then remove from the heat. 2 ½ cups cooked, shredded chicken , 2 cups frozen mixed veggies Pour the mixture into your prepared crust and top with the second crust. Seal the edges and cut several slits into the top. Bake for 30-40 minutes, or until the crust is golden brown. During the last 15-20 minutes of baking, cover the crust edges with strips of tin foil to prevent them from burning. Let the pie stand for about 5 minutes before slicing it.
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