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Double Crust Chicken Potpie

Ingredients:

2 TBSP BUTTER
2 TBSP EXTRA VIRGIN OLIVE OIL
3 CUP DICE POTATO (RED OR YELLOW)
2 CUP DICE ONION
2 TBSP GREEN PEPPER
2 CLOVES OF GARLIC
2 CUP SLICE MUSHROOM
1 CUP CELERY
1 CUP CARROTS
3 TBSP OF PARSLEY
2 TEASPOONS THYME
2 1/2 TBSP FLOUR
2 1/2 CUP MILK (FF)
1 CUP CHICKEN BROTH (SODIUM FREE)
2 CUP CHOPPED COOKED CHICKEN BREAST
1 CUP OF PEAS (FROZEN)
SALT & PEPPER TO TASTE
PHYLLO SHEETS 12- 14 ( 2 PIES)THRAWED
2 PRE-MADE PIE CRUST
BUTTERED FLAVOR COOKING SPRAY

Instructions:

PREHEAT OVEN 425 BAKE PIE CRUST 10-12 MINUTES IN TWO PIE PANS ( 11X2). SET ASIDE. IN A LARGE SAUCE PAN MELTED BUTTER AND OLIVE OIL OVER MEDIUM HEAT. ADD POTATO THEN THE NEXT NINE INGREDIENTS THROUGH THE THYME. SAUTE FOR 5 MINUTES. THEN REDUCE HEAT AND SPRINKLE FLOUR OVER VEGETABLES. COOK FOR FIVE MINUTES LONGER (STIRRING FREQUENTLY). STIR IN MILK AND BROTH AND INCREASE HEAT TO MEDIUM/HIGH TO A BOIL. REDUCE HEAT AND SIMMER FOR 5 MINUTES UNTIL THICK. ADD CHICKEN, PEAS, SALT&PEPPER TO TASTE. SPOON CHICKEN MIXTURE INTO THE COOLED PIE CRUST. SPRAY PHYLLO SHEETS ONE AT A TIME (6-8 SHEETS)AND LAYER IN OPPOSITE DIRECTIONS ON THE CHICKEN POTPIE. ROLL EDGES TO THE PHYLLO TO THE PIE TO FORM THE CRUST.
BAKE AT 375 FOR 20 MINUTES.

Notes:

CAN BE MADE IN A 2-QUART BAKING DISH OR SMALLER RAMEKINS. ALSO PRECHOPPED VEGETABLES CAN BE USED TO SAVE TIME

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