PgrancerThe family recipe box

Dinner / Mains

Chicken Potpie

From
Karen Johnson, Bakersfield, CA
Source
Magazine clipping
Serves
16 (2 potpies, 8 servings each)
Prep
40 min
Cook
35 min + standing
Cuisine
American

Whenever I crave comfort food, this pie’s flaky crust and creamy, veggie-packed filling hit the spot every time.

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 tsp. salt
  • 1 tsp. dried thyme
  • 3/4 tsp. pepper
  • 3 cups chicken broth
  • 1 1/2 cups milk
  • 4 cups cubed cooked chicken
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 2 pkg. (14.1 oz. each) refrigerated pie pastry

Steps

  1. Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until vegetables are crisp-tender; drain.
  2. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened. Stir in the chicken, peas, corn and potato mixture; remove from heat.
  3. Unroll a pastry sheet into each of two 9-in. pie plates; trim pastry even with rims. Add chicken mixture. Unroll remaining pastry; place over filling. Trim, seal and flute edges. Cut slits in tops.
  4. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.

Notes

PER SERVING: 475 cal., 28 g fat (14 g sat. fat), 74 mg chol., 768 mg sodium, 41 g carb., 2 g fiber, 15 g pro.

chickenpiecomfort food