Crust Butter a 9inch pie plate and set it aside. In
a large bowl combine the flour and salt. Cut in the
butter with a pastry blender or two forks until it
resembles a coarse meal. Gradually add enough ice
water to the mixture while mixing with a wooden spoon
until a ball of dough is formed. Pour the dough onto
a lightly floured sheet or plastic wrap and form into
a disc. Lightly flour the top of the pie dough and
place another sheet of plastic wrap on top. Rolling
from the center, roll until the dough is about a 1/8-
inch thickness. Remove the top piece of plastic wrap,
fold the dough over and lay across the pie plate and
remove the bottom piece of plastic wrap. Press the
pie dough lightly into the bottom and sides of the
pie plate. Cover the pie plate with a piece of the
plastic wrap and place in the freezer for at least 30
minutes.
Filling- Cook carrots and potatoes in water about
10 minutes. drain. Melt butter in pan. stir in flour
until well combined. add chicken broth, thyme, & salt
and pepper, until sauce is creamy. bring to a boil for
2 minutes until thickened. set aside.
In a large bowl, stir together the drained carrots
and potatoes, white sauce, and all other ingredients.
Transfer mixture to a greased 2-quart pie dish or 8x8
dish. (if using a double crust, the dish does not
need to be greased.) top with pastry. cut slits in
top and brush with milk.
Place in pie pan. Bake at 375 for 25-30 minutes.
Serving
Suggestions
Hot and fresh
Originally Submitted
7/12/2021
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