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99/100 by 297 users
Favorite 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°. 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 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 2 minutes or until thickened. Stir in chicken peas corn and potato mixture; remove from heat.
  3. Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; 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.
  5. Freeze option: Cover and freeze unbaked pies. To use remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

Test Kitchen tips

  • Feel free to use your favorite homemade pie pastry.
  • When the edge of the pastry falls inward off the lip of the pie plate we say it slumped. Reduce slumping by letting a fluted crust rest in the refrigerator 30 to 45 minutes.
  • Check out our 10 favorite chicken dinner recipes.

Nutrition Facts1 serving: 475 calories 28g fat (14g saturated fat) 74mg cholesterol 768mg sodium 41g carbohydrate (5g sugars 2g fiber) 15g protein.This article and recipe adapted from this site

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