Chicken Potpie | TheFencePost.com
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Chicken Potpie

2 cups diced peeled potatoes

1-3/4 cups sliced carrots

1 cup butter, cubed



2/3 cup chopped onion

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 whole milk

4 cups cubed cooked chicken

1 cup frozen peas

1 cup frozen corn

4 sheets refrigerated pie crust

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 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-carrot mixture; remove from heat.

Unroll a pie crust into each of two 9-in. pie plates; trim crusts even with rims of plates. Add chicken mixture. Unroll remaining crusts; 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.


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