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Baker Troop

Chicken Potpie

Rating

0.0/5 rating (0 votes)
  • Time: 1 hour
  • Serves: 8
  • Complexity: easy
  • Calories: 475
  • Carbs: 41
  • Serving Size: 1/8 pie
Chicken Potpie

Ingredients

  • 1 cups diced peeled potatoes
  • 1cups sliced carrots
  • 1/2 cup butter, cubed
  • 1/2 cup chopped onion
  • 1/2 cup all-purpose flour
  • 1 teaspoons salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1-1/2 cups chicken broth
  • 3/4 cups whole milk
  • 2 cups cubed cooked chicken
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 2 sheets refrigerated pie crust

Directions

  • 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.
  • 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.
  • Unroll a pie crust into 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.
  • Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
  • 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°.