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Individual Chicken Potpies

"These little pies look so appetizing with their paprika-sprinkled crust and colorful veggies in a saucy filling. Always well-received by guests, they taste elegantly rich. Sometimes, I adapt the recipe and make one large casserole."
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1 h 5 m servings
Original recipe yields 4 servings

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  1. In a large saucepan, saute the onion and green pepper in butter until onion is tender. Add flour until blended. Stir in the broth, milk, broccoli, cauliflower, celery and carrot. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese. Divide chicken among four ungreased 1-1/2-cup baking dishes. Top with vegetable mixture.
  2. For pastry, combine the flour, salt and paprika in a bowl; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide into four portions; roll out each to 1/8-in. thickness. Place pastry over vegetable mixture. Trim pastry to 1/2 in. beyond edge of dish; flute edges. Cut slits in top. Bake at 350 degrees F for 30-40 minutes or until golden brown.


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I was in the mood for chicken pot pie and decided to look for a recipe. I make everything from scratch because its cheaper and with a good recipe is much better. all the pot pie recipes I looked...

I used a store bought crust - so I am reviewing the filling. This is about one of the only recipes that does not use a cream of something soup. Thank you! I also altered it to make it vegan - so...