Chicken Pot Pie
Description
It's that time of the year when you want comfort food. This dish is definitely that. It is full of chicken, potatoes, peas and corn and refrigerated pie crusts. It is so delicious and easy, you will wonder why you didn't make it before.
Ingredients
1-3/4 c. fresh carrots, sliced
1 c. butter, cubed
2/3 c. onion, chopped
1 c. all-purpose flour
1-3/4 t. salt
1/2 t. dried thyme
1/2 t. poultry seasoning
3/4 t. pepper
3 c. chicken stock
1-1/2 c. milk
4 c. cooked chicken, cut in cubes
1 c. frozen peas
1 c. frozen corn
2 - 14.1 oz. pkg. refrigerated pie pastry
Directions
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Preheat oven to 425 degrees.
Place potatoes and carrots in a large saucepan with water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until vegetables are crisp-tender; drain.
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 stock 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.
Unroll a pastry sheet into each of two 9 inch pie plates; trim even with rims. Add chicken mixture. Unroll remaining pastry; place over filling. Trim, seal and flute edges. Cut slits in tops.
Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
Makes 2 potpies -8 servings each.
Can also be frozen-Cover and freeze unbaked pies. When ready to use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425 degrees. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350 degrees; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165 degrees.