Favorite Chicken Potpie

You can never have too many hor d'oeuvre recipes, so give Favorite Chicken Potpie a try. One portion of this dish contains approximately 15g of protein, 28g of fat, and a total of 467 calories. This recipe serves 16. For $1.16 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 3922 people were impressed by this recipe. Head to the store and pick up frozen corn, dried thyme, chicken broth, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. It is brought to you by Taste of Home. With a spoonacular score of 55%, this dish is solid. Try Favorite Chicken Potpie, Chicken Potpie, and Chicken Potpie for similar recipes.

Servings: 16

Preparation duration: 40 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions 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 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). Preheat oven to 425. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165. Yield: 2 potpies (8 servings each). Test Kitchen TipsFeel free to use your favorite homemade pie pastry.When the edge of the pastry falls inward off the lip of the pie plate, we say it slumped. Reduce slumping by letting your fluted crust rest in the refrigerator 30 to 45 minutes. Originally published as Chicken Potpie in Quick CookingSeptember/October 2003, p56 window._taboola = window._taboola || []; _taboola.push({ mode: 'thumbnails-i', container: 'taboola-native-stream-thumbnails', placement: 'Native Stream Thumbnails Redesign', target_type: 'mix' });

 

Step by step:

1. Preheat oven to 42

2. 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.

3. In a large skillet, heat butter over medium-high heat.

4. 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.

5. Unroll a pastry sheet into each of two 9-in. pie plates; trim even with rims.

6. Add chicken mixture. Unroll remaining pastry; place over filling. Trim, seal and flute edges.

7. Cut slits in tops.

8. Bake 35-40 minutes or until crust is lightly browned.

9. 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). Preheat oven to 42

10. Place pies on baking sheets; cover edges loosely with foil.

11. Bake 30 minutes. Reduce oven setting to 350; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 16

Nutrition Information:

covered percent of daily need