Chicken Pot Pie

Chicken Pot Pie


Potatoes 1 cup, diced peeled
Carrots 1 cup, sliced
Peas (frozen) 1/2 cup
Corn (frozen) 1/2 cup
Onion 1/3 cup, chopped
Chicken 2 cups, cubed
Pie Crust 2 sheets, chilled
Whole Milk 3/4 cup
Chicken Broth 3 cups
Pepper 1/4 teaspoon
Salt 1 teaspoon
Dried Thyme 1/2 teaspoon
Flour 1/2 cup
chicken pot pie

Blanch vegetables and drain.

Preheat oven to 425°.

Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat and cook covered for 10 minutes, then drain.

In a large skillet, heat butter over medium-high heat.

Add onion; cook and stir until tender, about 10 minutes.

Stir in flour and seasonings until blended.

Gradually stir in broth and milk. Bring to a boil, stirring constantly for 2 minutes or until thickened.

Stir in chicken, peas, corn and potato mixture; remove from heat.

Unroll pie crust into two 9 inch. pie plates; trim even with rims.

Place bottom crust in pie dish.

Brush crust with a beaten egg white.

Add chicken mixture.

Place remaining crust over filling. Trim, seal and flute edges.

Brush crust with a beaten egg white.

Cut slits on top.

Bake chicken pot pie on a lower rack in the oven for 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.




37 min



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