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Chicken Pot Pie

Recipe by Paula Deen.

2 cups chicken, cubed
seasoned salt and pepper
2 Tbsp olive oil
1/3 cup butter
2/3 cup all-purpose flour
1 quart heavy cream
1/4 cup chicken base
1 Tbsp garlic, minced
1 cup yellow onion, minced
1 cup frozen green peas
1 cup frozen carrots
pinch of grated nutmeg
2 Pillsbury pie crusts, refrigerator section

Heat oil over medium heat. Add cubed chicken. Season with pepper and seasoned salt. Cook through.

In a small pan, warm frozen peas and carrots following package directions.

In a large sauce pan, melt butter. Slowly add flour, whisking until the consistency of peanut butter, but not brown like a roux. Slowly add heavy cream and continue to stir. Add chicken base, garlic, and onion and stir until thickened. Add peas, carrots, nutmeg, and chicken. Remove from heat.

Meanwhile, in a round glass pie pan, lay out one sheet of pie crust. Tear off excess crust to fit pan. Warm in the oven at 400 for about 10 minutes. Fill pie crust with filling. Top with second sheet, tear off excess, and crimp edges of crust. Bake at 400 for 10-15 minutes, or until top crust is brown.
This recipe is always a favorite in our house!