Chicken Pot Pie
On a cold, chilly day, there is nothing as hearty, filling and comforting as a Chicken Pot Pie. A nice, flaky pastry filled with mounds of garden fresh vegetables in creamy chicken broth and milk. It’s also a great way to use leftover chicken!
2 cups potatoes, peeled and diced
2 cups carrots, sliced
2/3 cup onion, chopped
1 cup butter
1 cup flour
Salt and pepper to taste
1 tsp thyme
3/4 tsp pepper
3 cups chicken broth
1 1/2 cups milk
4 cups chicken, cubed and cooked
1 cup frozen peas
1 cup frozen corn
Pastry for two double pie crusts (9 inch)
Add potatoes and carrots to a large pot, cover with water and bring to the boil. Reduce heat, cover and simmer till the vegetables are tender. Drain and set aside.
Heat butter in a large skillet. Add the onion and sauté till they are soft. Stir in the flour, salt, thyme and pepper and mix well. Pour in the milk and broth and bring to the boil. Cook till the sauce thickens. Keep stirring all the while so that the milk does not get singed.
Add the chicken, peas, corn, potatoes, and carrots to the cream mixture. Mix well and take off the fire.
Line one pie plate with the bottom pie pastry. Fill with half of the chicken pie filling. Place the extra pastry over the filling, trim and seal.
Place the potpie on a cookie sheet and bake at 425 deg. F for about 30 minutes or till the crust is lightly browned. Let the pie stand for a while before cutting it.
Spoon in the filling and bake the second pie in the same way.
You can choose to use just use one of the two pies and freeze the other. Alternatively, you could freeze just the pie filling and use it later.