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Chichen Potpie Recipe

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This recipe for Chichen Potpie 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!


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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