2 packages (14.1 ounces each) refrigerated pie pastry
Instructions
Preheat oven to 425°. 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 vegetables are
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 2 minutes or until
thickened.
Stir in chicken, peas, corn and potato mixture;
remove from heat. Unroll a pastry sheet into
each of two 9-in. pie plates; trim even with
rims. Add chicken mixture. Unroll remaining
pastry; place over filling. Trim, seal and
flute edges. Cut slits in tops. Bake 35-40
minutes or until crust is lightly browned. Let
stand 15 minutes before cutting.
Freeze option- Cover and freeze unbaked pies. To
use, remove from freezer 30 minutes before baking
(do not thaw).
Originally Submitted
10/17/2015
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