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Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie is from Oseth & Anderson Family Favorites, 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
1 ¾ cup diced carrots
2/3 cup chopped onion
1 cup of butter cubed
1 cup flour
1 ¾ tsp salt
1 tsp dried thyme
¾ tsp pepper
3 cups chicken broth
1 ½ cups milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
Pastry for 2 double-crust pies (9 inches)
Directions:
Directions:
Bring carrots and potatoes to a boil, reduce heat and simmer 8-10 minutes or until tender-crisp. In a large saucepan saute onion in butter until tender, stir in flour, salt, thyme and pepper until blended. Gradually stir in broth and milk, bring to a boil cook and stir until thickened. Add the chicken, peas, corn, potatoes and carrots, remove from the heat. Fill pie shells with mixture and put the top crust on top, cutting a few slits in it.
Bake pot pie at 425 degrees for 35 to 45 minutes. Let stand for 15 minutes before cutting. You can cover and freeze the other pie for up to 3 months. To cook frozen pie, cover edges with foil, bake at 425 degrees for 30 minutes, reduce heat and bake 70-80 minutes longer or until the crust is golden brown.

 

 

 

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