Blue Ribbon Chicken Pot Pie
INGREDIENTS
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2 lb chicken breasts, boneless and skinless
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2 c Swanson chicken broth (enough to cover breasts)
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1/2 tsp salt
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1/4 tsp ground black pepper
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1 1/2 c half and half
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3 Tbsp Land O’ Lakes butter (yes, 3 tablespoons!)
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1 medium onion, chopped
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1 c celery, chopped
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1/3 c Gold Medal all purpose flour
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1 1/2 c frozen mixed vegetables, thawed (i use green beans, corn, carrots and peas)
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2 medium potatoes, cooked and cubed (or 1 can small white potatoes, cubed)
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1 Tbsp parsley, freshly chopped
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1/2 tsp thyme, dried
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2 pie pastry (for double crust pie)
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1 egg, lightly beaten
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