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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."

RECIPE RATING:

Read Reviews (25)

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

SERVINGS

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Servings
USMETRIC

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

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.

FOOTNOTE

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

Reviewed on Dec. 2, 2007 by DRAGNLAW

Wonderful, wonderful, wonnerful.... Just make sure you have a VERY large skillet or change to... MORE

Reviewed on Nov. 13, 2007 by BroncosFan

This is a very good recipe. I left out the the peas (I don't like them). I was out of onion so... MORE

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... MORE

Reviewed on Oct. 5, 2007 by vokalkord

very good. I gave one to a family that had a hardship and kept the other for my family. The... MORE

Reviewed on Jun. 3, 2007 by Anna

This potpie recipe is fantastic. I have made it several times, sometimes with a homemade... MORE

Reviewed on Jan. 20, 2009 by Louiselombard

I really enjoyed this. The best thing about a pie like this is that it is a meal in itself... MORE

Reviewed on Oct. 22, 2008 by MamidelCaribe

Great recipe! I substitued WW flour and added some more veggies, but it was just what I was... MORE

Reviewed on Jul. 9, 2009 by AmandaD

This is the BEST! I make 4 of these at a time so I have 3 to freeze. My husband LOVES them. ... MORE

Reviewed on May 13, 2009 by alexis

the pot pie was great my family loved it MORE

Reviewed on Apr. 21, 2009 by zimmerle

This was really good, the best I've found so far. I did cut the butter back to 1/2 cup, and... MORE

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