Apr 4, 2012

Homestyle Chicken Pot Pie


If you're looking for a super simple open-a-can-of-cream-of-chicken-soup, open-a-bag-of-mixed-veggies, and open-a-box-of-Bisquick recipe... you are in the wrong spot. Head on over to Betty Crocker for that. But if what you want is a home-style, made from scratch, and super delicious meal... then you're in the right spot.

This really is super duper yummy.

I recently made this for a freezer meal group that I belong to. After I assembled the pie, I wrapped it up in foil and stuck it in the freezer. When I was ready to cook it, I just took the foil off, wrapped it around the edges of the crust to prevent over-browning, and cooked it for about 90 minutes. Perfect!

This recipe makes 2 pot pies... one for dinner tonight and one to freeze for later. If you're just wanting one, it's pretty easy to cut the recipe in half.


Ingredients
2 cups diced peeled potatoes
1 1/2 cups sliced carrots
2/3 cup chopped onion
1 cup butter
1 cup flour
1 3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups chicken broth
1 1/2 cups milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
2 recipes Easy as Pie (crust)


Directions
Place potatoes and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender (be careful to not overcook!). Drain and set aside. 

In a large skillet, saute onion in butter until tender. Stir in the flour, salt, thyme and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, corn, potatoes and carrots; remove from the heat.

Line two 9-in. pie plates with bottom pastry; trim even with edge of plate. Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies. Cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges.
Bake one pot pie at 425 degrees for 35-40 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting. Cover and freeze remaining pot pie for up to 3 months.

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