Classic American Chicken Pot Pie(ã¯ã©ã·ã㯠ã¢ã¡ãªã«ã³ ããã³ããããã€)
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- 1.5 lbs ãã€çå°(èªå®¶è£œãŸãã¯è³ªã®è¯ãåžè²©å)
- 2 cups ãã¿ãŒ(Thawed, or use fresh if in season.)
- 2 cups çããïŒé»è²ïŒ(Reserve any poaching liquid if cooking chicken from raw.)
- 1/2 cup ã«ããã(çãŸãã¯å·å)
- 4 tablespoons ã»ããª(çãŸãã¯å·å)
- 1/4 cup ã«ãã«ã(To thicken the sauce.)
- 1 package èåç²(One for the bottom and one for the top, or use a single crust for the top only if preferred.)
- 1 teaspoon ããã³ã¹ãŒã(äœå¡©åæšå¥š)
- 1/2 teaspoon çä¹³(å šä¹³ãŸãã¯ããŒãã¢ã³ãããŒã)
- 1 large èª¿çæžã¿ã®é¶è(ããã£ãµãªãŒããã³ã¯çŽ æŽãããè¿éã«ãªããŸã)
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