Since the weather has been cold, I’ve also been craving chicken pot pie. I had two pie crusts in the freezer, so I decided to make it. I used this Pillsbury classic chicken pot pie recipe, but with only one cup of chicken broth, and I also dissolved a tablespoon of cornstarch in the milk in case the flour wasn’t enough to thicken it. I didn’t have mixed vegetables, so I used a can of corn and a can of peas. This chicken pot pie was delicious and very easy to make.
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