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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Few dishes are as comforting as the popular potpie. This satisfying version is loaded with veggies and chunks of chicken, and it costs just $1.57 a serving. âLucille Terry, Frankfort, Kentucky Ingredients:
3 medium carrots, sliced |
2 medium red potatoes, cut into 1/2-inch pieces |
1 medium turnip, peeled and cut into 1/2-inch pieces |
1/4 cup butter, cubed |
1/4 cup king arthur unbleached all-purpose flour |
2 cups chicken broth |
1 teaspoon dried thyme |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 cups cubed cooked chicken |
1 cup frozen peas, thawed |
1 jar (4-1/2 ounces) sliced mushrooms, drained |
4 green onions, sliced |
pastry for single-crust pie (9 inches) |
Directions:
1. Place the carrots, potatoes and turnip in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until vegetables are tender.
2. Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add the broth, thyme, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
3. Drain vegetables and place in a large bowl; stir in the white sauce, chicken, peas, mushrooms and onions. Transfer to a greased 2-qt. round baking dish.
4. Place pastry over filling; trim, seal and flute edges. Cut slits in top. Cover and freeze for up to 3 months or bake at 375° for 25-30 minutes or until crust is golden brown and filling is bubbly.
5. To use frozen potpie: Remove from the freezer 30 minutes before baking. Cover edges of crust loosely with foil; place on a baking sheet.
6. Bake at 425° for 30 minutes. Reduce heat to 375°; remove foil. Bake 55-60 minutes longer or until golden brown. Let stand for 10 minutes before cutting. Yield: 4 servings.
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