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Chicken Pot Pie- All 5 Star Ratings

  • 2 Pies
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

Chicken Pot Pie- All 5 Star Ratings

Makes 2 Pies..Freeze one for later!

Ingredients

2 cups diced peeled potatoes
1-¾ cups sliced carrots
cup chopped onion
1 cup butter, cubed
1 cup all-purpose flour
1-¾ teaspoons salt
1 teaspoon dried thyme
¾ teaspoon pepper
3 cups chicken broth
1-½ cups milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
Pastry for two double-crust pies (9 inches)

Directions

Place potatoes and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside. In a large skillet, saute onion in butter until tender. Stir in the flour, salt, thyme and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, corn, potatoes and carrots; remove from the heat. Line two 9-in. pie plates with bottom pastry; trim pastry even with edge. Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies. Cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges. Bake one potpie at 425° for 35-40 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting. Cover and freeze remaining potpie for up to 3 months. To Use Frozen Potpie: Shield frozen pie crust edges with foil; place on a baking sheet. Bake at 425° for 30 minutes. Reduce heat to 350°; bake 70-80 minutes longer or until crust is golden brown. Yield: 2 potpies (6-8 servings each).

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