Chicken Pot Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups peeled and diced potatoes
2 cups sliced carrots
1 cup (2 sticks) butter
2/3 cups onions, diced
2/3 cups celery, sliced
3/4 cup all purpose flour
1¾ tsp. salt
1 tsp. dried thyme or to taste
1 tsp. pepper
3 cups chicken stock
1½ cups milk
4 cups cubed cooked chicken
1 cup frozen corn
1 cup frozen peas
4 sheets refrigerated pie crust
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Directions: |
Directions:Preheat oven to 425º. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp tender; drain. In a large skillet, heat butter over medium high heat. Add onions and celery; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in stock and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes until thickened. Stir in chicken, peas, corn, potato and carrot mixture; remove from heat. Unroll a pie crust into each of two 9” pie plates; trim crusts. Add chicken mixture. Top pie filling crusts. Flute edges. Cut slits in tops. Bake 35-40 minutes or until crust is golden brown. Let stand 15 minutes before serving. Makes two pies. Serves: 16 |
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Number Of
Servings: |
Number Of
Servings:16 - Makes 2 pies |
Preparation
Time: |
Preparation
Time:40 min Bake time: 35 min |
Personal
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Personal
Notes: Steve found this recipe on Taste of Home website years ago. We all love it. I, of course, have tweaked it here and there. I add more veggies and thyme than called for. I make mine in a 11x8” or 13x9” baking dish. I make the crust fit. Can make individual pies as well. Can use all frozen veggies, or mixed veggies, be creative. It is delicious.
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