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.
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