{"id":2487,"date":"2014-03-14T18:32:44","date_gmt":"2014-03-15T01:32:44","guid":{"rendered":"http:\/\/www.therowdybaker.com\/?p=2487"},"modified":"2016-09-26T17:25:13","modified_gmt":"2016-09-27T00:25:13","slug":"chicken-pot-pie","status":"publish","type":"post","link":"http:\/\/www.therowdybaker.com\/?p=2487","title":{"rendered":"Chicken Pot Pie"},"content":{"rendered":"

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\"Chicken

Chicken Pot Pie!<\/p><\/div>\n

We’re at that awkward time between winter and spring, where I don’t know whether to cook hearty meals or start pretending the weather is nice and the green foods I find at the grocery store are fresh and wholesome. A hearty meal won today!<\/p>\n

I’ve given you a link to one of my pot pie recipes before, but I changed it up a little (I try never to use canned soup now) and like this version much, much more. Hope you’ll agree.<\/p>\n

If you’ve followed any of my posts, you know that my unofficial motto is: “If it’s worth making, it’s worth doubling.” Seriously – if it’s worth the time to make something, make a LOT of it and freeze it. You’ll be glad when you’re caught with unexpected company or just don’t feel like entering your kitchen.<\/p>\n

This pot pie recipe makes two generous pies. Freeze one and inhale the other! Click on this link for my favorite pie crust<\/a> recipe. You’ll have to double it, of course.<\/p>\n

\"One<\/a>

One to eat…<\/p><\/div>\n

\"and<\/a>

and one for the freezer!<\/p><\/div>\n

Here’s my version, but as always, feel free to customize it to your tastes. Add mushrooms, celery, herbs, bacon, broccoli, green beans, cheese…well, you get the idea. Anything goes!<\/p>\n

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Chicken Pot Pie<\/div>\n
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Author: The Rowdy Baker<\/span><\/div>\n
Serves: 6<\/span><\/div>\n
A rich chicken pot pie with a flaky crust – a hearty meal that is good enough to serve to company!<\/div>\n
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Ingredients<\/div>\n