Chicken Potpie
Ingredients:
- 2 cups diced peeled potatoes
- 1 3/4 cups sliced carrots
- 1 cup butter, cubed
- 2/3 cup chopped onion
- 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 whole milk
- 4 cups cubed cooked chicken
- 1 cup frozen peas
- 1 cup frozen corn
- 4 sheets refrigerated pie crust
Directions:
1. Preheat oven to 425°F (220°C).
2. In a large saucepan, boil potatoes and carrots in water until tender but firm, about 8-10 minutes; drain.
3. In another large saucepan, melt butter over medium heat. Add chopped onion and cook until translucent, about 4-5 minutes.
4. Stir in flour, salt, thyme, and pepper until well blended.
5. Gradually whisk in chicken broth and milk; cook, stirring constantly, until mixture thickens and comes to a boil.
6. Stir in cooked chicken, peas, corn, potatoes, and carrots. Remove from heat.
7. Roll out two sheets of pie crust to fit bottom and sides of a 9-inch pie pan. Place one sheet into the pie pan.
8. Pour the chicken mixture into the crust-lined pie pan.
9. Cover with the remaining two pie crust sheets, sealing edges and cutting slits in the top crust to vent.
10. Bake for 30-35 minutes or until crust is golden brown and filling is bubbly.
11. Let stand for 10 minutes before serving.
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 65 minutes
Kcal: 480 kcal | Servings: 6 servings
Tips:
Use chilled pie crust for easier handling and a flakier crust.
Brush the top crust with a little milk or beaten egg for a shiny, golden finish.