:A simple recipe that's sure to impress
Ingredients
- 1 cup diced potatoes
- 3/4 cup sliced carrots
- 2/3 cup chopped onion
- 1/2 cup butter, cubed
- 1/2 cup all-purpose flour
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1-3/4 cups chicken broth
- 2/3 cup 2% milk
- 2 cups cubed cooked chicken
- 1 cup frozen peas
- 1 cup frozen corn
- 1 package refrigerated pie pastry
Instructions
- Cook the Vegetables: Preheat oven to 425°F. Place potatoes and carrots in a saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or until crisp-tender; drain.
- Make the Filling: In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour, thyme, Bald Buck Seasoning, and pepper until blended. Gradually whisk 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.
- Assemble the Potpie: Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts to fit top of pies; place over filling. Trim, seal, and flute edges. Cut slits in tops.
- Bake: Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
