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Chicken Pot Pie
Sally
Ingredients:

  2 cups shredded cooked chicken                                   

3 tablespoons butter
 
1 cup chopped carrots                                           
 
1/2 cup chopped onions                                         
 
1/2 cup chopped celery                                                      
 
2 gloves chopped garlic                                           
 
1 large container turkey or chicken stock              
 
1 cup blanched broccoli
 
1/2 cup fresh  or frozen peas
 
1/2 cup half and half
 
1/4 cup of flour
 
1/2 white wine
 
1/2 tablespoon tarragon leaves
 
1 package of prepared cresent rolls
 
salt and pepper
Directions:

  Melt butter in the saucepan and saute onions and garlic. Add flour, reduce heat and cook flour mixture for a few minutes until it tuns pasty.  Slowing add stock and wine stirring all the time.  Add remaining veggies and cook until just tender.  Add meat, tarragon and half and half.  Salt and pepper to taste.  Turn off heat and set aside.

  Unroll crescent rolls so they are flat-Pour mixture in a baking dish and top with crescents.  Bake in the oven for about 1/2 hour or until the crust is brown.
 
Chicken Pot Pie
Total Time:1 hour(s) 0 minutes
Prep Time:20 min.
Cook Time:40 min.
Serves:4-6
Level:Easy
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