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Ivy House Chicken Pot Pie

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  • Submitted by: Recipe Group Member
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  • 4 cups water
  • 3 Tbsp Better than Bouillon
  • 1 large potato, cubed
  • 1 large carrot cubed
  • 1/2 tsp seasoned pepper
  • 1 can mixed vegetables
  • 1 can mushrooms
  • 3/4 cup water
  • 1/2 cup cornstarch


  1. Cook chicken breasts and pull apart. Mix water with Better than Bouillon. Put chicken in broth and add potato, carrot and pepper. Cook until vegetables are soft. Add 1 can mixed vegetables and 1 small can mushrooms. Thicken with water and cornstarch.
  2. Make pie crust or you may buy one already made. Line the bottom of a 10 inch pie pan with pie crust and pour in your chicken mixture. Add a crust on top and crimp edges. Bake at 350 degrees for 30 minutes or until golden brown.
  3. Makes 4

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