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

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• 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.