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Make mushroom/yam pot pie for vegetarian
Ingredients
  • subheading: SCALE:
  • 3 cups frozen mixed vegetables
  • ½ cup butter
  • ¾ cup sliced celery, small diced
  • ½ cup diced onion, small diced
  • ½ cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon dried thyme
  • 1 ⅓ cups chicken broth
  • 1 cup milk
  • 3 cups cubed/shredded chicken
  • 1 pie crust for a double crust pie (store-bought or homemade, like my All Butter Pie Crust), rolled out 11 to 12 inches in diameter to fit in a 9-inch deep dish pie plate
Steps
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