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Preheat oven to 400 degrees. In a large pot, melt the butter over medium high heat. Add onion, carrot and sweet potato. Cook until soft, about 8 minutes.
Stir in the chicken and peas and simmer for 3 minutes. Spoon the chicken mixture into the baking dish. On a lightly floured surface, roll the puff pastry to a 13 x 9- inch rectangle.
Pour in the chicken stock and bring it to a boil. Reduce to low heat and simmer until the stew thickens, 8-10 minutes. Add the milk and cook for an additional 4 minutes.
Pour in the chicken stock and bring it to a boil. Reduce to low heat and simmer until the stew thickens, 8-10 minutes. Add the milk and cook for an additional 4 minutes.
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A pot pie, in US and Canadian dialects, is a type of meat pie with a top pie crust that is commonly used throughout the continent, [1] consisting of flaky pastry. [2] [3] Pot pies may be made with a variety of fillings including poultry, beef, seafood, or plant-based meat substitute fillings, and may also differ in the types of crust.
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