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Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie is from Jessie & Lucien's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 c. diced peeled potatoes
1 3/4 c. sliced carrots
2/3 c. chopped onion
1 c. butter or margarine
1 c. all-purpose flour
1 3/4 tsp. salt
1 tsp. dried thyme
3/4 tsp. pepper
3 c. chicken broth
1 1/2 c. milk
4 c. cubed cooked chicken
1 c. frozen peas
1 c. frozen corn
2 pastry for a 9" double crust

Directions:
Directions:
Place potatoes and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and 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.
Line two 9-in. pie plates with bottom pastry; trim even with edge of plate. Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies. Cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges.
Bake one potpie at 425º for 35-40 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting. Cover and freeze remaining potpie for up to 3 months.

Number Of Servings:
Number Of Servings:
2 pies
Preparation Time:
Preparation Time:
40 Min
Personal Notes:
Personal Notes:
This is a delicious pie, and the bonus is that this recipe makes 2 of them! Take one to the potluck and keep one for yourself! You can use any sort of frozen vegetable. Green beans and asparagus have turned out deliciously. My only advice would be to use a very large skillet as the goodies for these pies will be cooking in it. Enjoy!

 

 

 

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