A delicious and comforting dish for your family to enjoy.
Author: Shelby
Recipe type: Main Dish
Serves: 2 pot pies
Ingredients
2 cups diced, peeled potatoes
¾ cup of butter
1 cup flour
1 tsp thyme
3 cloves garlic, minced
1¾ tsp salt
¾ tsp pepper
1 cup sliced carrots
⅔ cup onion, chopped
3 cups chicken broth
4 cups cubed chicken
1 cup frozen corn
1 cup frozen peas
1½ cups milk
2 packages refrigerated pie crusts
Instructions
Preheat oven to 425 degrees
Place potatoes and carrots in a large saucepan, add water to cover. Bring to a boil, reduce heat and cook covered approximately 8-10 minutes or until veggies are tender; drain and set aside
In a large skillet heat butter over medium-high heat. Add onions and garlic, cook and stir until tender
Stir in flour and seasonings until well blended.
Gradually stir in broth and milk. Bring to a boil, stiring constantly.
Continue to cook and stir approximately 2 minutes until thickened.
Stir in chicken, peas, corn and potato/carrot mixture. Remove from heat
Unroll a pastry sheet into each 9" pie pan, trim crust evenly around rim of pan.
Add chicken mixture, dividing evenly between two pie pans.
Unroll remaining pastry crust and place over filling, trim, seal and flute edges.
Cut slits into top of pot pie crust and cover edges of crust with foil.
Let stand 15 minutes before serving
Bake 35-40 minutes at 425 degrees or until crust browned
Notes
To Freeze: At the end of the preparation phase (top crust in place and slits cut) cover with foil and freeze. To Bake after freezing: Remove from freezer for 30 minutes before baking (do not thaw) Preheat oven to 425 degrees. Place on baking sheet and cover entire pot pie with foil. Bake for 30 minutes. Lower heat to 350 degrees and remove top foil and recover edges only and back for an additional 70-80 minutes until heated through and crust browned.
Recipe by The Gingham Apron at https://www.theginghamapron.com/homemade-chicken-pot-pie/