Name: Best Chicken Potpie
Cook time: 75 min
Yield: 16
Ingredients: 2 cups diced peeled potatoes; 1-3/4 cups sliced carrots; 1 cup butter, cubed; 2/3 cup chopped onion; 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 whole milk; 4 cups cubed cooked chicken; 1 cup frozen peas; 1 cup frozen corn; 4 sheets refrigerated pie crust

Method

Preheat oven to 425°F. 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 for 2 minutes or until thickened.
In a large bowl, combine chicken, peas, corn and potato-carrot mixture. Stir in broth mixture.
Unroll a pie crust into each of two 9-inch pie plates; trim crusts even with rims of plates. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops.
Bake for 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.

Ingredients

Method

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