Chicken Potpie

Chicken Potpie



Trimmings


  • 2 cups diced stripped potatoes
  • 1-3/4 cups cut carrots

  • 1 cup margarine, cubed
  • 2/3 cup severed onion
  • 1 cup ordinary baking flour
  • 1-3/4 teaspoons salt
  • 1 teaspoon dried thyme
  • 3/4 teaspoon pepper
  • 3 cups chicken stock

  • 1-1/2 cups whole milk
  • 4 cups cubed cooked chicken
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 4 sheets refrigerated pie covering


Headings


  • Preheat grill to 425°. Place potatoes and carrots in a tremendous pot; add water to cover. Intensity with the eventual result of bubbling. Reduce heat; cook, covered, 8-10 minutes or until new fragile; channel.


  • In a huge skillet, heat margarine over medium-high intensity. Add onion; cook and mix until delicate. Mix in flour and flavors until mixed. 


  • Continuously mix in stock and milk. Heat to the point of boiling, blending continually; cook and mix 2 minutes or until thickened. Mix in chicken, peas, corn and potato-carrot combination; eliminate from heat.


  • Unroll a pie hull into every one of two 9-in. pie plates; trim outside layers even with edges of plates. Add chicken combination. 


  • Unroll remaining outside layers; place over filling. Trim, seal and woodwind edges. Cut cuts in tops.


  • Prepare 35-40 minutes or until covering is softly seared. Let stand 15 minutes prior to cutting.


6 comments

Javeria said...

MashaAllah Good 👍🏻

Zain said...

Good 🖒🖒❤❤

Muhammad Aurangzeb Abbasi said...

MashaAllah great 👍

Naeem said...

Nice

Jahanzaib Abbasi said...

♥️♥️♥️♥️♥️

Muhammad Aurangzeb Abbasi said...

👍👍👍

Powered by Blogger.