Chicken Pot Pie
1 cups diced peeled potatoes
3/4 cup sliced carrots
1/2 cup butter, cubed
1/2 cup chopped onion
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp dried thyme
1/2 tsp pepper
1 1/2 to 2 cups chicken broth **
3/4 cup milk
2 cups cubed cooked chicken
1/2 cup frozen peas
1/2 cup frozen corn
1 package (refrigerated pie pastry for 9" pie) or homemade crust for one 9" pie.
Preheat oven to 425°.
Place cut up potatoes and carrots in a large saucepan, add water to cover and bring to a boil. Reduce heat to medium-high and cook, covered, 8-10 minutes or until potatoes are slightly tender; not mushy, drain & set aside.
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 until thickened. Make sure to add enough chicken broth ** so that you have a slightly thick 'gravy' and not a firm or gooey 'paste" and not an extra runny gravy/filling. Stir in chicken, peas, corn and potato mixture; remove from heat.
Unroll a pastry sheet into a 9-in. pie plate; trim even with rims. Add chicken mixture. Unroll remaining pastry; place over filling. Trim, seal and flute edges. Cut slits in tops.
Bake on a cookie sheet - 35-40 minutes or until crust is lightly browned.
Let stand 15 minutes before cutting.
Recipe Adapted from: Taste of Home
Photos by: Diane Baker for Canning and Cooking at Home
F I N D A R E C I P E