Preheat overn to 450. Simmer chichen in water to cover for 45 minutes or until tender. [I used canned chicken, making the prep time quick].
remove meat from bones and reserve stock. Melt butter in saucepan and stir in flour, salt, pepper, t hyme and rosemary to make gravy. Gradually add broth and cream and cook over medium heat, stirring frquently until thickened and bubbly. Add the cubed chicken and vegetables to the gravy. Prepare pie crust. line 13x9x2 inch pan or 2 qt casserole dish with 2/3 of pie crust. Put the filling in the dough-lined pan, top with remaining crust and bake 15 minutes, or until crust is golden and the filling is bubbling.
The is one of the best chicken pot pies I've ever had.
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|Serving Size: 1 Serving (544g)|
|Recipe Makes: 8|
|Calories from Fat: 650 (70%)|
|Amt Per Serving||% DV|
|Total Fat 72.2g||96 %|
|Saturated Fat 37.5g||187 %|
|Monounsaturated Fat 23.4g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 245.2mg||75 %|
|Sodium 567.3mg||20 %|
|Potassium 839.5mg||22 %|
|Total Carbohydrate 38.3g||11 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 33.9g|
|Protein 31.8g||45 %|
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Calories per serving: 922
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