This week the theme is going to be Chicken since Arah says she has lots of yummy recipes. Just let me know if you need to be reinvited to add your recipe!!! If you have more than one, feel free to share all of them!!!
Just in case there are a few of you out there that do not have my yummy potpie recipe, I will be using that.
Chicken Pot Pie Makes 2
2 c. diced, peeled potatoes
1 3/4 c. sliced carrots
1/3 c. chopped onion
1 c. margarine
1 c. flour
1 3/4 t. salt
3/4 t. pepper
1 t. thyme
3 c. chicken broth
11/2 c. milk
4 c. cooked, cubed chicken
1 c. frozen peas
1 c. frozen corn
pastry for 2 double crust pies
Boil potatoes & carrots 8-10 min, covered. Drain, set aside. Saute’ onion in margarine until tender. Stir in flour, slat pepper and thyme until blended. Gradually stir in broth & milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add chicken and veggies. Remove from heat.
Line 2 deep pie plates with bottom pastry, trim even with edges. Fill with chicken mixture. Roll out remaining crust to fit top of pie. Cut slits– place over top, trim, seal & flute edges. Either freeze or bake @425 35-40 minutes, let stand 15 minutes. If frozen, shield edges with foil, place on cookie sheet, bake @425 30 minutes, then @350 70-80 minutes, let sit 15 minutes. Enjoy!
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4 comments:
i will post tonight when I get back from my MISS meeting.
Um...I don't know if I was ever invited but would love to be if you want me.
Of course I want you!!!! I miss recipe exchange and talking food with you!!!
Kim, I tried this recipe last week, and although it felt time-consuming, I was THRILLED with the finished product!
I scrapped my old pot-pie recipe and replaced it with this one!
Keep the good recipes coming...
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