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Ingredients
  • ½ pound boneless skinless chicken breast, diced into ½-inch pieces
  • ½ cup frozen carrots
  • ¼ cup frozen peas
  • ¾ cup frozen sweet corn
  • 1 cup water
  • ½ teaspoon chicken bouillon granules
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour, plus more, for dusting cutting board
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 cup whole milk
  • 2 ounces freshly grated parmesan cheese
  • 2 sheets refrigerated pie crust dough, or enough homemade dough for a 10-inch double crust pie *See Note 1
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