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Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie is from Betty White's Cookbook Vol 2, 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 cups diced peeled potatoes
1¾ cup sliced carrots
2/3 cup chopped onion

1 cup butter
1 cup flour
1¾ tsp salt
1 tsp dried thyme
3/4 tsp pepper 3 cups chicken broth
1½ cup milk
4 cups cubed, cooked chicken
1 cup frozen peas
1 cup frozen corn

Pastry for 2 double crust pies
Directions:
Directions:
In large saucepan, cover potatoes and carrots with water.
Bring to boil; reduce heat, cover and simmer for 8 to 10 minutes u til crisp tender.
Drain and set aside.
In large skillet, saute onions in butter until tender.
Stir in flour, salt, thyme & pepper until blended.
Gradually stir in broth & milk.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Add chicken, peas, corn potatoes, carrots.
Remove from heat.
Line two 9-inch pie plates with bottom pastry; trim even with edge.
Fill pastry shells with chicken mixture.
Roll out remaining pastry to fit tip of pies.
Cut slits in paatry.
Place over filling, trim seal & flute edges.
Bake one pot pie at 425°F for 35-40 minutes, crust lightly browned.
Let stand 15 minutes bedore cutting.

Cover and freeze remaining pot pie for up to 3 months.
To use frozen pot pie:
Shield frozen pie crust edge with foil.
Place on baking sheet.
Bake at 425°F for 30 minutes.
Reduce heat to 350°F and bake 70 to 80 minutes longer.
Crust is golden brown.
Number Of Servings:
Number Of Servings:
6 to 8 servings each pie
Personal Notes:
Personal Notes:
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