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6 servings, 1 pot pie (212 g) each
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Prepare using a rotisserie chicken purchased from the supermarket. Remove chicken from bones, then chop into bite-size pieces.
To prepare as 1 large pot pie instead, prepare filling as directed; spoon into 9-inch deep-dish pie plate. Prepare Foolproof PHILLY Pie Crust dough and roll into 10-inch round. Place over ingredients in pie plate. Trim excess crust; flute edge. Cut several slits in crust to permit steam to escape. Bake in 400ºF oven 30 min. or until golden brown.
Press dough trimmings into ball; place in resealable freezer-weight plastic bag. Freeze up to 2 months. Thaw in refrigerator before using. If desired, roll out dough then cut into desired shapes and use to decorate pie crusts for other pot pie recipes before baking as directed.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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