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Jennie's Chicken Pot Pie

5 star rating
 

Submitted by: Cindy Spiker

 

Photo by: Cindy Spiker

Jennie's recipe makes enough for two delicious chicken pot pies. Make one for dinner and freeze one for a later date or give it to someone else.
 

Ingredients

  • 2 cups diced, peeled potatoes
  • 1 3/4 cups sliced carrots
  • 2/3 cup chopped onion
  • 1 cup butter
  • 1 cup all purpose flour
  • 1 3/4 tsp salt
  • 1 tsp dried thyme
  • 3/4 tsp pepper
  • 3 cups chicken broth
  • 1 1/2 cups milk
  • 4 cups cubed cooked chicken
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 2 double crust pie crusts

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Method

Place potatoes and carrots in a large sauce pan and cover with water. Bring to boil, cover and simmer 8-10 minutes, then drain and set aside. Saute onions in butter using a large skillet. Stir in flour, salt, thyme and pepper until blended. Gradually stir in broth and milk then bring to boil. Cook and stir 2 minutes until thickened. Add chicken, corn, peas, potatoes and carrots. Remove from heat and place in pastry for 2 pies and cover with top crusts. Bake one pie at 425 degrees for 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Cover and freeze remaining pot pie for up to 3 months. To use frozen pie, shield frozen pie crust edges with foil. Place on baking sheet and bake at 425 degrees for 30 minutes. Adjust heat to 350 degrees and bake 70-80 minutes longer or until crust is golden brown.

 

Notes:

 

Number of Servings: 6-8

 

Submitted by: Cindy Spiker ()

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