Friday, January 8, 2010

Chicken Pot Pie

Chicken Pot Pie
Tammie McCammon

makes 2 double crust pies
need pastry for 2 double crust pies

In a saucepan:
1 c. butter
1 c. all purpose flour
1 3/4 tsp salt
1 tsp dried thyme
3/4 tsp pepper
melt butter in a pan and stir in flour, etc. cook to make a rue.

Gradually stir in
3 c. chicken Broth
1 1/2 c. milk
Bring to a boil and cook and stir until thickened.

4 c. cubed chicken
1 pkg (2 cups) frozen peas and carrots
1 sm. pkg (1 c.) corn
1 pkg frozen cubed hashbrowns or 2 c. diced peeled potatoes (cooked until slightly tender)
Stir until well blended into sauce

Line 2 9" pie plates with pastry, fill pastry with filling and cover with 2nd pastry tuck top under bottom crust and flute or seal egde.

Bake one pot pie at 425 degrees for 35 to 45 min. Let stand 15 min before serving.

Wrap second pie in tin foil so its covered very good, and freeze.
To use frozen pie.:
shield edges and place on a baking sheet, Bake at 425 for 30 min. Reduce heat to 350 degrees and bake 70-80 min longer or until crust is golden brown. Take cover off edge for the last 10 min of baking time.

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