Chicken Potpie



2 cups diced peeled potatoes
1-3/4 cups sliced carrots
1 cup butter, cubed
2/3 cup chopped onion
1 cup all-purpose flour
1-3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups chicken broth
1-1/2 cups milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
2 packages (14.1 ounces each) refrigerated pie pastry



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 vegetables are 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


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; or one 9×13 baking dish….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.


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