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Friday, November 4, 2011

Friday Food Feature


Yum! My favorite comfort food!
Chicken Pot Pie


2 c diced peeled potatoes
1¾ c sliced carrots
⅔ c chopped onion
1 c butter
1 c all-purpose flour
1¾ t salt
1 t dried thyme
¾ t pepper
3 c chicken broth
1½ c milk
4 c cooked chicken
1 c  peas
1 pastry for a 9 inch double crust pie
Cook potatoes and carrots until tender. Drain and set aside. In a large skillet, sauté onion in butter until tender. Stir in the flour, salt, thyme, and pepper and blend, gradually stir in broth and milk. Bring to a boil, cooking with constant stirring for about 2 minutes or until thickened. Add the chicken, peas, potatoes and carrots; remove from the heat.
Line two 9-inch pie plates with bottom pastry. Fill pastry shells with chicken mixture. Roll remaining pastry to fit top of pies.  Place top crust over filling; trim, seal and flute edges.
Bake one pot pie at 425˚ for 35-40 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting. 
Yields 12 servings.

image via Artist Gloria West

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