Chicken Pot Pie
Chicken Pot Pie
Prep Time: 30 minutes
Bake Time: 25 minutes
3 medium carrots, sliced
2 medium red potatoes, cut into 1/2 in pieces
1 medium turnip, peeled and cut into 1/2 in pieces
1/4 c butter, cubed
1/4 c all purpose flour
2 c chicken broth
1 tsp dried thyme
1/2 tsp salt
1/2 tsp pepper
2 c cubed cooked chicken
1 c frozen peas, thawed
1 jar (4 1/2 oz) sliced mushrooms, drained
4 green onions, sliced
Pastry for single pie crust (9 inches)
1. Place carrots, potatoes, and turnip in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
2. Meanwhile, in a small saucepan, melt the butter over medium heat. Stir in the flour until smooth. Gradually add broth, thyme, salt, and pepper. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
3. Drain the vegetables and place in a large bowl; stir in the white sauce, chicken, peas, mushrooms and onions. Transfer to a greased 2 qt round baking dish.
4. Place the pastry over the filling; trim, seal and flute the edges. Cut slits in top. Bake at 375 for 25-30 minutes or until the crust is golden brown and filling is bubbly.
Yield: 4 minutes
Taste of Home Annual Recipes 2009
Ken's rating: ****
Chalsea's rating: ****1/2
Yummy! This is similar to a lot of other chicken/veggie dishes I've made but by far much faster for a similar taste. Def will make again - especially when I have an extra pie crust left over!
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