 |
Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 16 |
|
Chock-full of chicken, potatoes, peas and corn, this autumn favorite makes two golden pies, so you can serve one at supper and save the other for a busy night. These potpies are perfect for company or a potluck. Ingredients:
2 cups diced peeled potatoes |
1-3/4 cups sliced carrots |
1 cup butter, cubed |
2/3 cup chopped onion |
1 cup king arthur unbleached all-purpose 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 packages (14.1 ounces each) refrigerated pie pastry |
Directions:
1. 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 vegetables are crisp-tender; drain.
2. 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.
3. 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.
4. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Yield: 2 potpies (8 servings each).
|
|