Chicken Pot Pie
Ingredients
2 cups diced peeled potatoes
1 3/4 cups sliced carrots
2/3 cup chopped onion
1 cup butter or margarine
1 cup all-purpose flour
1 3/4 teaspoons salt
1 teaspoon 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
1 pastry for a 9 inch double crust pie
Directions
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. 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.
Line two 9-in. 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 flute edges.
Bake one potpie at 425 degrees 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.
Now that the days are getting cooler, here's a wonderful recipe that's guaranteed to warm your insides!
Ingredients:
2 pie crusts - unbaked (ready to bake or homemade)
1 1/2 lbs. boneless, skinless chicken breasts
2 cups chicken broth
1 1/2 tablespoons vegetable oil
1 medium onion, finely chopped
3 medium carrots, peeled and sliced (1/4 inch thick)
2 stalks celery, sliced 1/4 inch thick
4 Tablespoons butter
1/2 cup flour
1/2 cup whole milk
1/2 teaspoon ground dried thyme
3 Tablespoons dry sherry
1/4 cup frozen peas, thawed
3 Tablespoons minced parsley (fresh)
Directions:
* Heat oven to 400 degrees, place oven rack in middle position.
* Place chicken and broth in a stock pot over medium heat. Cover, bring to a simmer and simmer until the chicken is done (about 10 min.)
* Transfer the chicken to a large bowl; reserve the broth in a separate cup or small bowl.
* Place oil in the stock pot, turn heat to medium high.
* Add the carrots, onion and celery. Sauté until just tender (about 5 min.). Season to taste with salt and pepper.
* Shred the chicken meat into bit-sized pieces, then place the vegetables into the bowl with the chicken and set aside.
* Heat the butter in the now empty stock pot over medium heat. Once melted, add the flour and cook 1 minute.
* Whisk in the chicken broth, milk and thyme. Bring to a simmer, continuing to simmer until sauce thickens (about 1 min.). Season with salt and pepper, stir in the sherry.
* Pour the sauce over the chicken-vegetables mixture, stir well. Stir in the peas and parsley.
* Line a 9x13 inch pan with one of the pie crusts. If using ready to bake pie crusts, roll the dough to fit the pan.
* Pour the chicken mixture into the pan and top with second crust.
* Bake in preheated oven until pie crust is golden brown and the filling is bubbly, about 30 minutes.
