Chicken Potpie

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

14 ingredients

5 steps

Ingredients

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

Directions

1

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.
2

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.
3

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 tops of pies. Cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges.
4

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.
5

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).