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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."
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PREP TIME
40 Min
COOK TIME
35 Min
READY IN
1 Hr 15 Min
SERVINGS
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Servings
US
METRIC
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
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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
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DRAGNLAW
Dec. 2, 2007
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.
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8 users found this review helpful
Wonderful, wonderful, wonnerful.... Just make sure you have a VERY large skillet or change to...
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Reviewed on Nov. 13, 2007 by
BroncosFan
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BroncosFan
Nov. 13, 2007
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.
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5 users found this review helpful
This is a very good recipe. I left out the the peas (I don't like them). I was out of onion so...
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Reviewed on Apr. 14, 2008 by
HSILCOX
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HSILCOX
Apr. 14, 2008
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!
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4 users found this review helpful
Good stuff! I was attracted to this recipe because it didn't use canned soups. I made one...
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Reviewed on Oct. 5, 2007 by
vokalkord
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vokalkord
Oct. 5, 2007
very good. I gave one to a family that had a hardship and kept the other for my family. The ingredients should read that you need two double pie crusts as the recipe makes two pies. I did make minor changes, the corn peas and carrots were all frozen. I had a bag of the carrots and peas mix so I used that and just made the total of all three veggies equal the total cups in the recipe. I also only used a 1/2 cup of butter. This was a fabuous dinner. Will definately make again!(and the family I gave it to asked for the recipe)
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2 users found this review helpful
very good. I gave one to a family that had a hardship and kept the other for my family. The...
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Reviewed on Jun. 3, 2007 by Anna
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Anna
Jun. 3, 2007
This potpie recipe is fantastic. I have made it several times, sometimes with a homemade crust and sometimes with the store bought crust and either way it is delicious. Highly recommended.
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2 users found this review helpful
This potpie recipe is fantastic. I have made it several times, sometimes with a homemade...
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Reviewed on Jan. 20, 2009 by
Louiselombard
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Louiselombard
Jan. 20, 2009
I really enjoyed this. The best thing about a pie like this is that it is a meal in itself and I didn't need to make anything extra to go with it. I used leftover turkey meat from christmas to make this instead of chicken and otherwise followed the recipe. For the second pie, however, I just froze the filling in a foil container instead of making up another pie as I have limited freezer space. I was a bit bewildered by the reviewer who complained about the sage though, I read the recipe over and over trying to find the sage!
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1 user found this review helpful
I really enjoyed this. The best thing about a pie like this is that it is a meal in itself...
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Reviewed on Oct. 22, 2008 by
MamidelCaribe
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MamidelCaribe
Oct. 22, 2008
Great recipe! I substitued WW flour and added some more veggies, but it was just what I was craving. Fatabulous!
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1 user found this review helpful
Great recipe! I substitued WW flour and added some more veggies, but it was just what I was...
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Reviewed on Jul. 9, 2009 by AmandaD
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AmandaD
Jul. 9, 2009
This is the BEST! I make 4 of these at a time so I have 3 to freeze. My husband LOVES them. Since I make so many I do it in a 2 day process and I make my own chicken stock and boil the chicken so it shreds easily. I take 2qts water, 8 skinless boneless chicken breast halves, 1/2 tsp salt. 1 tsp pepper, 1tsp garlic powder, 2 tbsp dried parsley, 1 tbsp onion powder and 5 cubes chicken bouillon and boil it for 1 hour. Then, I take the chicken out and shred it and reserve the broth for the recipe. The next day I use what I need of the chicken and broth for the recipe and use whatever is left to make homemade chicken noodle soup (adding carrots and some egg noodles.)
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0 users found this review helpful
This is the BEST! I make 4 of these at a time so I have 3 to freeze. My husband LOVES them. ...
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Reviewed on May 13, 2009 by
alexis
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alexis
May 13, 2009
the pot pie was great my family loved it
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0 users found this review helpful
the pot pie was great my family loved it
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Reviewed on Apr. 21, 2009 by
zimmerle
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zimmerle
Apr. 21, 2009
This was really good, the best I've found so far. I did cut the butter back to 1/2 cup, and it was still good. Also, I only had 1 pie crust, so I poured the whole mixture in to a 9x13 and topped it with the pie crust. Thanks for sharing!
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0 users found this review helpful
This was really good, the best I've found so far. I did cut the butter back to 1/2 cup, and...
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