Andy took my camera up north over the weekend so I don't have any pictures of the Chicken Pot Pie...it was delicious though and pretty. In honor of football season and everyone's excitement for the return of the refs I thought I would post a picture of the girls (last year). I think its funny how Ashlyn wrote "Pack" on her forehead herself...backwards. Read on for the yummy chicken pot pie recipe...it makes two pies - one for dinner and one to share with another busy family? There is always the freezer for a busy day too! Enjoy!
Chicken Pot Pie
2 cups Diced Potatoes ( I do one potatoe and one rutabaga)
1 3/4 cups sliced carrots
2/3 cup chopped onion
1 cup Butter (2 sticks)
1 cup All-Purpose Flour
1 3/4 teaspoons Salt
1 teaspoon Thyme
3/4 teaspoon Pepper
3 cups Chicken Broth
1 1/2 cups Milk
4 cups cubed cooked chicken (I buy a rotisserie chicken and take of the bones)
1 cup frozen peas
1 cup frozen corn
4 pie crusts (I cheat and buy the Pillsbury Refrigerated Pie Crusts)
1. Place potatoes and carrots (and rutabaga if you are using one) 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 flour, salt, thyme, and peper until blended. Gradually stir in broth and milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Add chicken and your veges and remove from heat.
2. Line two 9" pie pans with bottom pastry, trim even with edge of plate. Add Chicken/Vege filling. Cover with your other pastries, seal and flute edges.
3. Bake on potpie at 425 degrees for 35-40 minutes or until curst is lightly browned. Let stand for 15 minutes before cutting. Cover and freeze remaining potpie for up to 3 months...or share :)
Ephesians 4:2 with all humility and gentleness, with patience, bearing with one another in love.
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