Favorite Chicken Potpie Recipe

1
Favorite Chicken Potpie Recipe

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    cups diced peeled potatoes

  • 1-¾

    cups sliced carrots

  • 1

    cup butter, cubed

  • cup chopped onion

  • 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

  • 2

    packages (14.1 ounces each) refrigerated pie pastry

Directions

Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until vegetables are crisp-tender; drain. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat. Unroll a pastry sheet into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining pastry; place over filling. Trim, seal and flute edges. Cut slits in tops. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°. Yield: 2 potpies (8 servings each).


Nutrition

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