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Export 17 ingredients for grocery delivery
Step 1
Prepare the pie crust by rolling out one crust to place in the bottom of a deep dish 9" pie dish. Make sure the crust is bigger than the pan dish so there is extra to create a pretty edge when you seal it.
Step 2
Melt 2 tablespoons butter in a medium-sized pot over medium heat. Add the onion, carrots, and celery. Cook until soft and tender for about 5 minutes. Set aside.
Step 3
In a large stock pot, melt 1/4 cup butter. Stir in the flour and whisk to make a roux. The mixture will look like a paste. This helps to thicken the filling
Step 4
Slowly whisk in the chicken broth and milk.
Step 5
Add the lemon juice, salt, pepper, parsley, thyme, nutmeg, and chicken bouillon. Stir frequently until the mixture becomes thick.
Step 6
Remove from the heat. Stir in the cooked chicken pieces and veggie mixture.
Step 7
Taste and adjust the seasonings or add salt or chicken flavoring if needed.
Step 8
Pour the mixture into the crust of the pie dish.
Step 9
Roll the remaining pie crust over the top and pinch the edges shut. Cut slits in the top of the pie.
Step 10
Bake for 1 hour at 375 degrees Fahrenheit, or until golden brown.
Step 11
Allow to cool slightly and serve!
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