Ingredients: |
Ingredients: Pastry for 2-crust 9-inch pie, homemade or purchased
2 cups cooked chicken or turkey, cut into bite-size pieces
2 carrots, peeled and sliced (about 1-1/2 cups)
2 potatoes, peeled and cubed (about 1-1/2 cups)
1 small onion, chopped (about ½ cup)
½ cup frozen peas
3 cups water
4 packets, cubes or teaspoons chicken Bouillon
1/3 cup butter or margarine
1/3 cup all-purpose flour
½ teaspoon salt
1/4 teaspoon pepper
½ teaspoon poultry seasoning
2/3 cup milk
|
Directions: |
Directions:In a large saucepan, combine water and 3 portions of bullion and bring to a boil. Add carrots and onions and simmer for 4 minutes. Add potatoes and simmer 10 minutes. Add peas and remove from heat. Drain, reserving 1-3/4 cups cooking liquid. Set aside. Rinse and dry saucepan
Combine flour, salt, pepper and poultry seasoning.
In the same saucepan, melt butter over medium heat, add flour mixture and remaining bullion and whisk for 1 minute until smooth and bubbly. Remove from heat.
Whisk in the milk and reserved broth. Whisk gradually until smooth and no lumps remain. Return to burner and heat to boiling, stirring constantly. Boil and stir one minute. Remove from heat and stir in chicken (or turkey) and vegetables. Set aside to cool to room temperature.
Preheat oven to 425º
Place bottom crust in pie pan and add filling. Place top crust on filling and fold and roll rim under edge of bottom crust. Flute edge to seal. Cut slits in top crust to vent. Crimp a strip of foil around the fluted edge to prevent overbrowning. Bake for 30 minutes. Remove foil and bake for 15 more minutes until golden brown. Remove from oven and let set for 20 minutes before cutting.
This can also be made ahead and frozen. Chill the filling until cold. Assemble pie as directed (including cutting vents) and place in freezer for 4 hours. Remove and wrap tightly in foil. When ready to bake, remove from freezer, crimp foil around edges and bake at 425º for one hour or until golden brown and filling is bubbling. Do not remove foil around the edges until pie is done. |
This recipe for Chicken Pot Pie is from