How to make it

  • In a large pot, heat chicken stock to medium
  • Add chicken, boiled carrots, potatoes, and celery
  • Simmer for 20 minutes
  • Serve with fresh hot crusty bread
  • Melt butter in medium sautee pan
  • Add flour, pepper and onion powder, stirring well
  • Slowly add chicken broth
  • Stir constantly until thick, if not thickened in 5 minutes, add 2 tbsp melted butter mixed with 2 tsp flour in increments until thickened
  • Add soup solids+peas, gently stir
  • butter pie tin
  • place bottom crust
  • Add chicken mixture on top of bottom crust
  • Place top crust, pinching closed, removing excess dough
  • bake at 400 degrees for 35 minutes, or until golden brown and bubbling
  • -Tomorrow for lunch we're having the last of the chicken stew ; ) with French bread; what a deal!!-

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