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Chicken Pot Pie IX

Reviewed: May 12, 2013
I suggest that we start with at least 8 cups of broth. Thicken half of the boiling broth by slowly adding 1/2 cup of cold 2% milk pre-mixed with 2 to 3 TBS of Kingsford corn starch. (Some store brands do not thicken broth into gravey well.) Use the un-thickened half to cook the chicken and vegetables in. Then pour in the thicker gravey mix as you fill your pie shells up. (I usally make at least two 9" pies at a time.)
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