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Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie, by , is from Bentley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  

2 c diced peeled potatoes
1-3/4 c sliced carrots
1 c butter, cubed
2/3 c chopped onion
1 c all-purpose flour
1-3/4 tsp salt
1 tsp dried thyme
3/4 tsp pepper
3 c chicken broth
1-1/2 c milk
4 c cubed cooked chicken
1 c frozen peas
1 c frozen corn
2 pkgs (14.1 ounces each) refrigerated pie pastry

Directions:
Directions:
Preheat oven to 425. 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 onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat.

Unroll a pastry sheet into each of two 9-in. pie plates; trim even with 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.

Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165. Yield: 2 potpies (8 servings each).

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
40 min - Baking 35 min

 

 

 

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