Chicken Pot Pie
Yield: 2 pot pies (6 to 8 servings each)
4 cups cubed cooked chicken (ham, shredded beef or turkey)
4 medium potatoes, peeled and diced
2 cups sliced carrots
1 medium onion, chopped
1 cup butter or margarine
1 cup flour
2 1/2 teaspoons salt
1 teaspoon dried thyme
1 teaspoon pepper
3 cups chicken broth
1½ cups milk
1 cup frozen peas
1 cup frozen corn
pastry for two double-crust 9-inch pies, or use biscuit/baking mix to make crust I buy the ready made cursts (2 in a box) for $2.00 from Walmart.
Boil potatoes and carrots in a large stockpot. In another pot, boil cubed chicken for 8 minutes. Reduce heat, cover, and simmer vegetables for 8 to 10 minutes. Drain vegetables and chicken and set aside.
In a large skillet, sauté onion in butter until tender. Stir in the flour, salt, thyme, and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, corn, potatoes, and carrots. Remove from heat.
Crust option 1: Line two 9-inch pie plates with bottom pastry; trim even with edge of plate. Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies. Cut slits or decorative cutouts in pastry. Place over filling; trim, seal and style the edges. Bake one pot pie at 425ºF for 35 to 40 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting.
Crust option 2: Mix together 2 cups biscuit/baking mix, 1¼ cups milk, 1 teaspoon garlic salt, ½ teaspoons celery seed. (Mixture will be thin.) Sprinkle over top of chicken pot pie. Bake at 350ºF for 30 to 35 minutes or until crust is golden brown. Cover and freeze remaining pot pie for up to 4 months.
To serve frozen pie: Cover edges of frozen piecrust with foil; place on a baking sheet. Bake at 425ºF for 30 minutes. Reduce heat to 350ºF and bake for 70 to 80 minutes longer, or until crust is golden brown