Chicken Potpie

SUBMITTED BY: Karen Johnson

"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. 'They're perfect for company or a potluck,' writes Karen Johnson from Torrance, California."

PREP TIME	40 Min
COOK TIME	35 Min
READY IN	1 Hr 15 Min

SERVINGS & SCALING

Original recipe yield: 12 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 cups diced peeled potatoes
1 3/4 cups sliced carrots
2/3 cup chopped onion
1 cup butter or margarine
1 cup 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
1 pastry for a 9 inch double crust pie

READ REVIEWS (11)

DIRECTIONS

Place potatoes and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside. In a large skillet, saute onion in butter until tender. Stir in the flour, salt, thyme and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, corn, potatoes and carrots; remove from the heat.
Line two 9-in. pie plates with bottom pastry; trim even with edge of plate. Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies. Cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges.
Bake one potpie at 425 degrees F for 35-40 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting. Cover and freeze remaining potpie for up to 3 months.

To use frozen pot pie: Shield frozen pie crust edges with foil; place on a baking sheet. Bake at 425 degrees F for 30 minutes. Reduce heat to 350 degrees F; bake 70-80 minutes longer or until crust is golden brown.

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REVIEWS

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Reviewed on Nov. 13, 2007 by Thefamilychef1

This is a very good recipe. I left out the the peas (I don't like them). I was out of onion so I sauted celery in the butter and it came out great. The only thing I did differently was cook the potatoes and carrots with chicken bouillon, took out the veggies and boiled chicken breasts in the same broth with another cube of bouillon. I then used this as the chicken broth needed and it was delicious. Instead of thyme I used poultry seasoning and everyone just loved it. Remember you can add whatever veggies or extra spices you'd like. I also use pie crust from scratch but store bought is good also and saves time and fuss.

2 users found this review helpful

Reviewed on Apr. 14, 2008 by HSILCOX

Good stuff! I was attracted to this recipe because it didn't use canned soups. I made one small modification suggested by others: I added the dried thyme to the cubed raw chicken (I used two boneless breasts and two boneless thighs -- for ONE pie.) as it cooked in a large skillet. I used the liquid from this as the "broth." Other than this, I followed recipe as published, using store-bought crusts. Excellent. Will make again! Thanks!

1 user found this review helpful

Reviewed on Dec. 2, 2007 by DRAGNLAW

Wonderful, wonderful, wonnerful.... Just make sure you have a VERY large skillet or change to a soup pot. Do the math. 4 cups potatoes,carrots, onions. 4 1/2 cups liquid, 4 cups chicken, 2 cups between the peas and corn and you, my friend, have a pan full! Another note to newbies... be sure to cook your butter and flour (roue) to get rid of the "flour" taste. This is a large amount and you might have a tendency to "hurry" things up. To my chagrin I did not have 4 cups of chicken, so added the missing 2 cups with chopped ham. Delightful! Blends in beautifully!. I did add 2 cloves of garlic to the onion & butter. Plus the chicken stock was homemade and I had actually made the stock with cloves (the spice kind). Again Wonderful! Thank you Karen.... I couldn't stop taste testing! a 2nd note, now that supper is over. 2 cups ham and 2 cups chicken are NOT equal. The ham took over the flavour, so if you end up in the same boat and can possibly do it, make sure it is 3 chicken to 1 ham.

1 user found this review helpful

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