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Classic chicken pot pie
A creamy chicken-and-vegetable pot pie for six, with US measurements and a two-temperature bake that keeps the crust crisp.
A classic chicken pot pie for six: creamy chicken, peas, and vegetables under two refrigerated pie crusts. Bake at 425°F, then 375°F, and let it cool for 15 minutes so the filling sets before slicing.
Icon Kitchen: NA Classics
Bold, minimalist icon-only recipe cards for classic North American home cooking — one clear dish per drop, no photo clutter.
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