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Chichen Potpie Recipe

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This recipe for Chichen Potpie, by , is from jennifer's 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!

Contributor:  
Contributor:  
jennifer weaver

Category:
Category:

Ingredients:  
Ingredients:  
2 cups diced peeled potatoes
1 3/4 cups carrots
1 cup butter, cubed
2/3 cup chopped onion
1 cup flour
1 3/4 teaspoon salt
1 teaspoon thyme
3/4 teaspoon pepper
3 cups chicken broth
1 1/2 cup milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup corn
2 packages (14.1 ounces each) refrigerated pie pastry

Directions:
Directions:
Preheat oven to 425. Place potatoes and carrots in a sauce pan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8 to 10 minutesor until vegetables are crisp and tender; drain.
In large skillet, heat butter over medium-high heat. Add onion; cook and stiruntil tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened. Stir in the chicken, peas, corn and potato mixture; remove from heat.
Unroll a pastry sheet into each of the two 9 inch pie plates; trim pastry even with the rims. Add chicken mixture. Unroll remaining pastry; place over filling. Trim, seal and flute edges. Cut slits in tops.
Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.

 

 

 

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