Double-Crust Potato Pie

Name: Double-Crust Potato Pie
Ingredients: 4 cups sliced peeled potatoes (1/4 inch thick); 1 cup chicken broth; 1 medium onion, diced; 1 tablespoon butter; 3/4 teaspoon salt; 1/4 teaspoon pepper; Pastry for double-crust pie (9 inches); 1 teaspoon milk

8 ingredients

3 steps

Ingredients

4 cups sliced peeled potatoes (1/4 inch thick)
1 cup chicken broth
1 medium onion, diced
1 tablespoon butter
3/4 teaspoon salt
1/4 teaspoon pepper
Pastry for double-crust pie (9 inches)
1 teaspoon milk

Directions

1

In a large saucepan, combine the potatoes, broth, onion, butter, salt and pepper. Cook, uncovered, over low heat until potatoes are crisp-tender and broth is absorbed, about 20 minutes; drain if necessary.
2

Line a 9-in. pie plate with the bottom pastry. Spoon potato mixture into the crust. Roll out remaining pastry to fit top of pie. Trim, seal and flute edges; cut vents in top. Brush with milk.
3

Bake at 425° for 30-35 minutes or until golden brown. Serve warm.