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cook the chicken and shred it. Melt the butter in a pan and place
the onion, sweet peppers, and chicken in and saute until onions
are translucent. Add all the veggies after they have been
blanched and saute for 5 minutes. Add the cream, milk, and
chicken broth all at once and bring to a boil. Add the flour and
let thicken. Add in the spices. and place in your crust. bake for
30- 45 minutes at 425 degrees
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