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Classic Chicken Potpie Recipe

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This recipe for Classic Chicken Potpie, by , is from The McElmury Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane McElmury
Added: Saturday, November 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 cups shredded chicken
1 refrigerated pie crust from a 15 oz box
2 deep dish pie crusts
2 tablespoons vegetable oil
2 medium onions, chopped
3 small celery ribs, cut 1/4 inch
2 cups chicken broth
12 oz can evaporated milk
1/3 cup butter
1/2 cup, plus 1 tablespoon flour
3/4 teaspoon dried thyme
1/4 cup dry sherry or white wine
salt and pepper to taste
1/4 cup fresh parsley
1 16 oz bag frozen peans and carrots, not thawed

Directions:
Directions:
Heat oven to 400 and put oven rack to low-center position. Remove pie dough from the box and follow directions for bringing to room temperature. Heat oil in dutch oven over medium high heat. Add onions and celery; saute until just tender, about 5 minutes. Transfer to a large bowl along with the chicken; set aside. Microwave the chicken broth and milk in a microwave safe bowl until steamy, 3-4 minutes. Heat butter over medium heat in the empty pan. When foaming subsides, whisk in flour and thyme; cook until golden, about 1 minute. Whisk in hot milk mixture. Bring to a simmer, then simmer until sauce fully thickens, about 1 minute. Turn off heat, stir in sherry or wine and season to taste. Stir chicken mixture, parsley and the peas and carrots into the sauce. Divide the mixture between 2- 9 inch deep dish pie shells. Top each with pie dough, and flute crust by pinching with your fingers. Set on a baking sheet and bake until piecrust is golden brown and filling is bubbly, 30-35 minutes.

Number Of Servings:
Number Of Servings:
2 pies, 6 servings each
Personal Notes:
Personal Notes:
The second pie can be frozen for another meal. Remove wrapping, place potpie on a baking sheet and bake at 400 degrees until golden and bubbly, about 1 hour.

 

 

 

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