Ingredients: |
Ingredients: 4 Tablespoons butter
2 medium potatoes, peeled and cut into 1 in pieces
3 medium carrots, cut into 1in pieces
1 medium onion
1 rib of celery
2-3 garlic cloves, minced
6 Tablespoons all purpose flour
3 Cups chicken broth (or veg broth for veg version)
4 Cups cooked chicken meat, shredded or cubed
2-3 Tablespoons chopped thyme
1/2 Cup plus 1 Tablespoon heavy cream, divided
1 Tablespoon minced parsley
1 teaspoon salt
1/4 teaspoon pepper
1 package (15 oz) refrigerated pie pastries (2 will be in the package)
1 egg
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Directions: |
Directions:In a large pot, add butter, potatoes carrots, onion, celery and garlic. Sauté until tender. Stir in flour until blended.
Gradually add broth.Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in 1/2 cup cream, parsley, garlic salt and pepper. If using chicken breast season and cook chopped chicken. Stir in chicken.
Spoon into two ungreased 9 in pie plates, or place one pie crust in a pie pan and blind bake for 10 minutes, and then spoon into the pie pan. In a small bowl, whisk egg and 1 Tablespoon of cream, set aside.
Roll out the pastry to fit the top of each pie. Place over filling and trim, seal and flute edges. Cut slits in pasty to vent. Brush top of pies with egg mixture and sprinkle with salt and pepper and thyme if desired.
Bake at 375°F for 30-35 minutes or until golden. Let stand for 10 mins before cutting.
NOTE: You can bake both pies, or cover and freeze one potpie for up to 3 months. To use frozen potpie, remove from the freezer 30 minutes before baking. Cover pie loosely with foil. Place on a baking sheet. Pre heat oven to 375° F and bake until lightly browned and bubbly, about 40 to 45 minutes. Oven times will vary. |
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