Favorite Chicken Potpie
TOTAL TIME: Prep: 40 min. Bake: 35 min. + standing
YIELD: 2 potpies (8 servings each).
This is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. —Karen Johnson, Bakersfield, California
Ingredients
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2 cups diced peeled potatoes
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1-3/4 cups sliced carrots
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1 cup butter, cubed
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2/3 cup chopped onion
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1 cup all-purpose flour
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1-3/4 teaspoons salt
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1 teaspoon dried thyme
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3/4 teaspoon pepper
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3 cups chicken broth
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1-1/2 cups whole milk
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4 cups cubed cooked chicken
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1 cup frozen peas
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1 cup frozen corn
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4 sheets refrigerated pie crust
Directions
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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.
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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.
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3.
In a large bowl, combine chicken, peas, corn and potato-carrot mixture. Stir in broth mixture.
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4.
Unroll a pie crust into each of two 9-in. pie plates; trim crusts even with rims of plates. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops.
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5.
Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
Nutrition Facts
1 piece: 475 calories, 28g fat (14g saturated fat), 74mg cholesterol, 768mg sodium, 41g carbohydrate (5g sugars, 2g fiber), 15g protein.
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