Thursday, January 20, 2011

Our Favorite Chicken Potpie Recipe

Since there was an interest, I am posting the recipe for Chicken Potpie from the cookbook Taste of Home Dinner on a Dime 2009.

Chicken Potpie

(Remember: This recipe makes 2 so you can eat one and freeze the other for the next time you want this yummy meal!)

2 cups diced peeled potatoes
1-3/4 cups sliced carrots
2/3 cup chopped onion
1 cup butter, cubed
1 cup all-purpose flour
1-3/4 teaspoons salt
1 tsp dried thyme
3/4 teaspoon pepper
3 cups chicken broth
1-1/2 cups milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
Pastry for two double-crust pies (9-inches)

1. Place potatoes and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. drain and set aside.

2. In a large skillet, saute onion in butter  until tender. Stir in the flour, salt, thyme and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, corn, potatoes and carrots; remove from the heat.

3. Line two 9-inch pie plates with bottom pastry; trim pastry even with edge. Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies. Cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges.

4. Bake one potpie at 425 F for 35-40 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting. Cover and freeze remaining potpie for up to 3 months..

5. To use frozen pie: Shield frozen pie crust edges with foil; place on a baking sheet. Bake at 425 for 30 minutes. Reduce heat to 350; bake 70-80 minutes longer or until crust is golden brown.

Yield: Two potpies (6-8 servings)

My notes: We have used canned vegetables instead of frozen and it worked great. We didn't use the thyme as we don't care for the taste. On the second pie, we didn't have enough freezer space to freeze a pie so the filling was placed into a bowl (or you could use a baggie once it is cooled off) then when we want to make it. Just pop it in a pie crust. Easy as can be.

Hope your family enjoys this as much as mine does!
We love the whole line of Taste of Home cookbooks.

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