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Two Crusted Chicken Potpie Recipe

   
 

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     Two Crusted Chicken Potpie

Category   Entrees - Maindishes
Sub Category   None
Servings   16
Preptime   45 mins.

Ingredients
2 cups diced peeled potatoes
1 3/4 cups carrots, sliced
1 cup butter
1/4 cup chopped onion
1 cup flour
1 tsp. salt
1/2 tsp dried Thyme
3/4 tsp. pepper
3 cups chicken broth
 
1 1/2 cups milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
2 pkg. (14.1 oz each) refrigerated pie pastry, room temperature

Instructions
Preheat the oven to 425 degrees. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 mins. 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 blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir in the chicken, peas, corn and potato mixture; remove from heat.
Unroll a pastry sheet into each of two 9-in. pie plates. Add chicken mixture evenly in each plate. Unroll remaining pastry; may use small cookie cutter to make design for top, place pastry over filling. Roll top and bottom edges down to seal edge, then flute edges. If there is not a cut out design on top make slits in the top.
Bake 35-40 mins. or until crust is lightly browned. Let stand 15 mins. before cutting.


Originally Submitted
9/6/2014





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