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Ingredients
  • 2 9" pie crusts
  • 4 tablespoons butter
  • 4 tablespoons all purpose flour
  • 2 cups chicken stock or broth
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 3 cups leftover cooked pork shredded or cubed
  • 1 teaspoon dried thyme
  • 1 tablespoon Dijon mustard
  • 1½ cups frozen mixed vegetables thawed
  • 1 large egg
  • 1 tablespoon water
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