Monday, August 17, 2009

Chicken Pot Pie Best EVER!

Ok people, this is a time consuming recipie, however it totally rocks and it makes a TON! My kidos love it and I love that one of my BFF's (Heide) gave this to me years ago!!!

Chicken Pot Pie
(Best ever, Amanda got from her friend Heide)

2 C diced, pealed potatoes ¾ tsp pepper
1 ¾ C sliced carrots 3 C chicken broth
1 C butter 1 ½ C milk
1 C flour 4 C cubed, cooked chicken
1 ¾ tsp salt 1 C frozen peas
1 tsp dried thyme 1 C frozen corn
pastry for 2- double crust pies (or you can by pre-made at store)

Place potatoes & carrots in large sauce pan; cover with water. (Put in just enough to cover top layer of potatoes and carrots.) Bring to boil. Reduce heat; cover & simmer for 8 – 10 minutes or until crisp and tender. Drain and set aside. Then in same pot melt butter, after melted stir in flour, salt, thyme, and pepper till blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or till thickened. Add cooked chicken, peas, and corn, potatoes, & carrots. Remove from heat.

Line 2- 9 inch pie plates on bottom with pastry. Fill pastry shells with chicken mixture. Place other pastry on top of filling, seal, flute edges, and trim off excess pastry. Cut slits in top to vent.
Bake at 425° for 35 – 40 min or until crust is slightly browned. Cool for 15 min before serving.
You can cook both pies or just one and freeze the other. If you freeze the other follow these cooking instructions instead. Cover pie with foil. Put on a baking sheet. Bake at 425° for 30 minutes. Uncover and reduce heat to 350° and bake for an additional 70 – 80 minutes. Each pie makes 6 – 8 pieces.

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