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Dehydrated Recipes

Chicken Pot Pie | Commercial Dehydrators

This family favorite is the ultimate in comfort food, with its flaky crust and warm, creamy filling chock-full of your favorite veggies.

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Machine recommendation
Servings Icon
Serves
Makes 8 servings
Prep time
Prep time
15 minutes
Dehydration time icon
Dehydrating time
Ingredients
Ingredients
macros
Instructions
  1. Preheat the oven to 400°F.
  2. In a large saucepan, combine the dehydrated ingredients, sprinkle over the crushed bouillon cubes and flour, and pour in the water. Cover and let simmer over medium heat, stirring occasionally, until thickened, about 45 minutes. During the last 10 minutes or so of cooking, stir in the chicken to heat through.
  3. While the filling cooks, fit one of the crusts into a 9-inch deep-dish pie plate. When the filling is ready, pour it into the crust. Place the other crust over it, trim the edges, and then seal them together, making a fluted edge. Cut several steam vents into the top crust and brush with the beaten egg. Bake until the crust is golden, about 40 minutes. (If the pie edge begins to brown too quickly, cover it with aluminum foil). Remove from the oven and let sit for 10 minutes before serving.
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Machine recommendation
Servings Icon
Serves
Makes 8 servings
Prep time
Prep time
15 minutes
Dehydration time icon
Dehydrating time
Ingredients
Ingredients
macros
Instructions
  1. Preheat the oven to 400°F.
  2. In a large saucepan, combine the dehydrated ingredients, sprinkle over the crushed bouillon cubes and flour, and pour in the water. Cover and let simmer over medium heat, stirring occasionally, until thickened, about 45 minutes. During the last 10 minutes or so of cooking, stir in the chicken to heat through.
  3. While the filling cooks, fit one of the crusts into a 9-inch deep-dish pie plate. When the filling is ready, pour it into the crust. Place the other crust over it, trim the edges, and then seal them together, making a fluted edge. Cut several steam vents into the top crust and brush with the beaten egg. Bake until the crust is golden, about 40 minutes. (If the pie edge begins to brown too quickly, cover it with aluminum foil). Remove from the oven and let sit for 10 minutes before serving.
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Author Details

Kate.J

Kate spends her days doing life as a mother of two young boys, tending to chickens, ducks, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as she has a flare for design and photography.

https://www.instagram.com/katejoncheff/