Thursday, August 11, 2011

Chicken Pot Pie

submitted by Trisha D.

The recipe looks sort of overwhelming but it isn't difficult, it just takes time to get everything ready. I usually cook the chicken in the crockpot the day before I make the pot pies so that it is ready. My family likes a thinner crust so I buy a brand called Pappys (it’s in a green box by the frozen pie crusts at Hy-Vee). It has four crusts (which you need to make 2 pies) and they are roll out so I tend to roll them pretty thin.

(makes 2 pot pies)
2 cups diced, peeled potatoes
1 3/4 cups sliced carrots
2/3 cup chopped onion
1 cup butter
1 3/4 tsp salt
1 tsp dried thyme
3/4 tsp 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 9" pies

Place potatoes and carrots in a large saucepan, cover with water. Bring to a boil. Reduce heat, cover and simmer for 8-10 minutes. Drain and set aside. In 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 heat. Line two 9" pie plates with bottom pastry, trim even with edge of plate. Fill pastry with chicken mixture. Roll out remaining pastry to fit top of pies.

Bake one potpie at 425 degrees for 35-40 minutes. Cover and freeze remaining potpie for up to 3 months. Bake frozen potpie at 425 degrees for 30 minutes, reduce heat to 350 degrees, bake for 70-80 minutes longer.

No comments:

Post a Comment