Chicken Potpie Recipe

Makes two pies! Freeze really well!

Ingredients

  • 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 (maybe reduce this, mine was a bit spicy)
  • 3 cups chicken broth
  • 1-1/2 cups milk
  • 4 cups cubed cooked chicken
  • 1 cup frozen peas (I used an overflowing cup)
  • 1 cup frozen corn(I used an overflowing cup)
  • 2 packages (14.1 ounces each) refrigerated pie pastry
  • Read more: http://www.tasteofhome.com/recipes/favorite-chicken-potpie#ixzz3IKimBc31

Instructions

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. Yield: 2 potpies (8 servings each).

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°.

Read more: http://www.tasteofhome.com/recipes/favorite-chicken-potpie#ixzz3IKj43jFg

Servings: 16
Total Time: Prep: 40 min. Bake: 35 min. + standing

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