Recipe by Sherri C.
"My family loves this recipe. It's easy to do and you get a chicken pot pie that's way better than what you buy at the store. A complete, homemade meal in 1 pie dish. I normally cook up more chicken than I need. I then take the leftover chicken and stock and freeze it for use in something else later. As much as my family loves this recipe, the extra doesn't last long. I like to make a nice lettuce salad to go along with. Remember you can use whatever veggies you like whether they are frozen, fresh, or canned. It's always nice to fix this in the summer when you can get your veggies from the garden or the farmer's market, but canned and frozen work great too."
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1 1/2 pounds
chicken pieces, or more to taste
salt and ground black pepper to taste
prepared pie pastries
frozen mixed vegetables
cornstarch, or as needed
* Percent Daily Values are based on a 2,000 calorie diet.
Homemade Chicken Potpie
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 372
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