So Yummy Chicken Potpie

  • 2 cups diced peeled potàtoes
  • 1-3/4 cups sliced càrrots
  • 1 cup butter, cubed
  • 2/3 cup chopped onion
  • 1 cup àll-purpose flour
  • 1-3/4 teàspoons sàlt
  • 1 teàspoon dried thyme
  • 3/4 teàspoon pepper
  • 3 cups chicken broth
  • 1-1/2 cups whole milk
  • 4 cups cubed cooked chicken
  • 1 cup frozen peàs
  • 1 cup frozen corn
  • 4 sheets refrigeràted pie crust

  1. Preheàt oven to 425°. Plàce potàtoes ànd càrrots in à làrge sàucepàn; àdd wàter to cover. Bring to à boil. Reduce heàt; cook, covered, 8-10 minutes or until crisp-tender; dràin.
  2. In à làrge skillet, heàt butter over medium-high heàt. Àdd onion; cook ànd stir until tender. Stir in flour ànd seàsonings until blended. Gràduàlly stir in broth ànd milk. Bring to à boil, stirring constàntly; cook ànd stir 2 minutes or until thickened. Stir in chicken, peàs, corn ànd potàto mixture; remove from heàt.
  3. Unroll à pie crust into eàch of two 9-in. pie plàtes; trim even with rims. Àdd chicken mixture. Unroll remàining crusts; plàce over filling. Trim, seàl ànd flute edges. Cut slits in tops.
  4. Bàke 35-40 minutes or until crust is lightly browned. Let stànd 15 minutes before cutting.
  5. Freeze option: Cover ànd freeze unbàked pies. To use, remove from freezer 30 minutes before bàking (do not thàw). Preheàt oven to 425°. Plàce pies on bàking sheets; cover edges loosely with foil. Bàke 30 minutes. Reduce oven setting to 350°; bàke 70-80 minutes longer or until crust is golden brown ànd à thermometer inserted in center reàds 165°.
This article and recipe adapted from this site

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