Number of servings : 6
Prep time: 15 minutes
Cooking time: 80 minutes + 30 minutes for frozen pie crust
Type of meal : | Main Courses | Main Courses
Special diet :
1 cup potatoes, peeled and chopped
1 cup sliced carrots
1/3 cup chopped yellow onion
½ cup butter or margarine
½ cup all-purpose flour
¾ tsp salt
½ tsp dried thyme, crumbled
½ tsp ground black pepper
1 ½ cups chicken stock or reduced-sodium canned chicken broth
¾ cup milk
2 cups chopped, cooked chicken
½ cup frozen peas
½ cup frozen corn
Crust pie pastry
- In a large saucepan, combine the potatoes and carrots, and cover them with water. Bring the water to a boil; reduce the heat, cover and simmer until crisp-tender, 8 to 10 minutes. Drain the potato-carrot mixture and set aside.
- In a large skillet over moderate heat, sauté the onion in the butter or margarine until tender. Stir in the flour, salt, thyme and pepper until well blended. Gradually add the stock and milk, stirring constantly. Bring the mixture to a boil; cook, stirring constantly, until the mixture is thickened. Stir in the chicken, peas, corn and the potato-carrot mixture. Remove the skillet from the heat.
- Preheat the over to 425ûF. Line a 9-inch pie plate with the bottom piecrust; trim the edges of the dough even with the edges of the plate. Spoon the pie filling into the bottom crust. Roll out the remaining piecrust; cut slits or decorative vents in the crust. Carefully transfer the crust to cover the pie filling. Fold the top edges of the pastry over and under the bottom crust edges; pinch the edges together to seal. If desired, form a decorative edge around the piecrust with a work or with your fingers.
- Bake the pie until the crust is golden brown, 35 to 40 minutes. Let the pie stand for 15 minutes before serving. To bake a frozen pie, cover the edges with pieces of foil and set on a baking sheet. Bake in a 425ûF oven 30 minutes. Reduce the heat to 350ûF and bake for an additional 70 to 80 minutes or until the crust is golden brown.