Wednesday, October 12, 2011

Chicken Pot Pie

This is a favorite in my house. The recipe yields two 9" pies. I always cook one up and put the filling for the rest in a bag and freeze it for later. When I thaw it out, I warm it up in a skillet with some milk to make it creamy again.

2 cups diced peeled potatoes
1 3/4 cups sliced carrots
2/3 cup chopped onion
1 cup butter
1 cup all purpose flour
1 3/4 tsp salt
1 tsp 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
1 pastry for a 9" pie

1. Place potatoes and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer for 8-10 minutes or until crisp tender. Drain and set aside. 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.

2. Fill one 9" pie plate with half the chicken mixture. Reserve rest for freezing. Roll out pastry to fit top of the pie, trim.

3. Bake one potpie at 425 degrees for 35-40 minutes or until crust is lightly browned. Land stand for 15 minutes before cutting.

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