CHICKEN POT PIE

By Sharmd

Ingredients

• FILLING:
• 6 CUPS CHICKEN STOCK
• 2 CUPS WATER
• 2 1/4 LBS BONELESS, SKINLESS CHICKEN BREASTS
• 3 LARGE RUSSET POTATOES PEELED, CUT INTO 1/2 INCH CUBES
• 6 LARGE CARROTS, PEELED CUT NTO 1/2” SLICES
• 2 CUPS BROCCOLI FLORETS
• SAUCE:
• 6 TBSP BUTTER
• 2 ONIONS, CHOPPED
• 6 TBSP FLOUR
• 2 CUPS MILK
• 2 TSP CHOPPED FRESH THYME OR 1/4 TSP, CRUMBLED
• 2 15- OZ PKGS ALL READY PIE CRUSTS (4)
• 1 EGG, BEATEN

Preparation

Step 1

1. BRING STOCK AND WATER TO BOIL IN A HEAVY LARGE SAUCEPAN.
2. SIMMER CHICKEN UNTIL TENDER. REMOVE FROM STOCK, CUT INTO 1” PIECES.
3. COOK POTATOES IN STOCK, REMOVE WHEN TENDER ~ 10 MINUTES. PUT IN SEPARATE BOWL FROM CHICKEN
4. CARROTS, THE SAME 15 MINUTES, ADD TO POTATOES
5. BROCCOLI, THE SAME 3 MINUTES, ADD TO POTATOES
6. BOIL STOCK UNTIL REDUCED TO 2 CUPS


7. MELT BUTTER IN ANOTHER HEAVY SAUCEPAN.
8. ADD ONIONS AND SAUTE UNTIL TENDER, ABOUT 8 MINUTES
9. ADD FLOUR AND STIR UNTIL GOLDEN, ABOUT 2 MINUTES
10. GRADUALLY WHISK IN STOCK
11. MIX IN MILK AND THYME
12. COOK UNITL THICKENED TO SAUCE CONSISTENCY, STIRRING FREQUENTLY, ABOUT 10 MINUTES.
13. ADD CHICKEN AND VEGETABLES TO SAUCE. SEASON TO TASTE WITH SALT AND PEPPER. CAN BE REFIGERATED AT THIS POINT BRING TO SIMMER BEFORE CONTINUING.
14. FOR CRUSTS – PREHEAT OVEN TO 425. LINE EACH OF TWO 9” DEEP DISH GLASS PIE DISHES WITH CRUST; TRIM EDGES. LINE CRUSTS WITH FOIL.FILL WITH DRIED BEANS OR PIE WEIGHTS.
15. BAKE 10 MINUTES. REMOVE FOIL AND WEIGHTS. BAKE UNTIL LIGHT GOLDEN, ABOUT 10 MINUTES.(MAYBE LESS)
16. REMOVE FROM OVEN. FILL EACH WITH HALF OF FILLING. COVER WITH OTHER CRUST. CRIMP EDGES TO SEAL.
17. CUT 4 SMALL HOLES IN TOP OF EACH CRUST.
18. BRUSH CRUSTS WITH EGG GLAZE.
19. BAKE UNTIL GOLDEN, ABOUT 25 MINUTES.