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Chicken Potpie Recipe

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This recipe for Chicken Potpie, by , is from Vol. 1, 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:  
Pam Leavell, Washington Woods

Category:
Category:

Ingredients:  
Ingredients:  
2 cups diced, peeled potatoes
1 cups sliced carrots
1 cup butter, cubed
2/3 cup chopped onion
1 tsp salt
1 tsp dried thyme
3/4 tsp pepper
3 cups chicken broth
1 cups whole milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
4 sheets refrigerated pie crusts

Directions:
Directions:
Preheat oven to 425 F.
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 pie crust into each of two 9-inch pie plates; trim even with rims.
Add chicken mixture.
Unroll remaining crusts; 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 F.
Place pies on baking sheets; cover edges loosely with foil.
Bake 30 minutes.
Reduce oven setting to 350 F; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165 F.

 

 

 

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