Thursday, March 4, 2010

Chicken Pot Pie

Yes, I know...ANOTHER freezer meal! This recipe took some time with all the peeling, dicing, and chopping but it sure did look and smell delicious in the end. I just know all the prep time will be worth it once my family sits down for this delicious dinner!

Chicken Pot Pie

Yield: 2 pot pies (6 to 8 servings each)

4 c. cubed cooked chicken
4 medium potatoes, peeled and diced
2 c. sliced carrots
1 medium onion, chopped
1 c. butter
1 c. flour
2 1/2 t. salt
1 t. dried thyme
1 t. pepper
3 c. chicken broth
1½ c. milk
1 c. frozen peas
1 c. frozen corn
Ready-made pastry for two double-crust 9-inch pies

Boil potatoes and carrots in a large stockpot. In another pot, boil cubed chicken for 8 minutes. Reduce heat, cover, and simmer vegetables for 8 to 10 minutes. Drain vegetables and chicken and set aside.

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 heat.

Line two 9-inch pie plates with bottom pastry; trim even with edge of plate. 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 style the edges. Bake one pot pie at 425ºF for 35 to 40 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting.

*To serve frozen pie: Cover edges of frozen pie crust with foil; place on a baking sheet. Bake at 425ºF for 30 minutes. Reduce heat to 350ºF and bake for 70 to 80 minutes longer, or until crust is golden brown.

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