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Chicken Pot Pie 

1/8/2016

1 Comment

 
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Chicken Pot Pie 

Ingredients:

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. 

Directions: 
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
 
1 Comment
Kris Meyer link
1/8/2016 05:57:58 pm

I embarrassed to admit this, but I bought some frozen pot pies a week or so ago, because it sounded so good on a cold wintery night. It was sooooo disappointing, in fact I could not even finish it. I'm still craving a decent pot pie, so I think I am going to have to try this!

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© Copyright 2021, Canning and Cooking at Home.
All images & content are copyright protected. While I love it when you share, please do not use my images on your own site/page without prior permission.  If you want to publish any of my images, please email me and ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words and link back to this website and the recipe.

  • Home
  • Diane's Blog
  • Canning 101
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pickling
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • Asian Inspired Recipes
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • The Apple Cart
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Freezer to SlowCooker
      • Soups
      • Summer Grillin' Guide
  • Work with Me
  • Recipes Via Email
  • Give Aways
  • Privacy Policy