this is what i made for dinner last night and it was amazing!!! (((tagged ppl who might have wanted/wanted the recipe))) Homestyle Chicken Potpie Serves 6 Ingredients: 2 pounds skinless, boneless chicken breasts, trimmed. 1pkg (15 ounces) refrigerated pie crusts 1/4 cup (1/2 stick) of butter 1 large, finely chopped onion (optional) 3 Tbsps all purpose flour 1/2 Tsp dried thyme 1 1/2 cups of chicken broth (i used swansons) 1/2 cup heavy cream 1 bag (16-20 ounces) frozen peas and carrots 3/4 Tsp salt 1/4 Tsp black pepper 1 egg yolk 1 Tbsp water step 1- Preheat oven to 425 degrees. on the stove: place the chicken in a large saucepan. Add enough cool water to cover. Bring to a boil, reduce heat and simmer until just cooked through, about ten minutes. Drain the chicken; let cool. shred chicken. step 2: Meanwhile, fit one piecrust into a 9-inch pie plate: set aside. roll out remaining piecrust on a lightly floured surface. cut the crust into about 1 1/2inch strips (this is to cover the top of the pie) and set aside. step 3: melt the butter in a large saucepan over medium heat an. add Onions (if using any) and cook stirring for 3 minutes. Whisk in the flour and thyme; cook, stirring for about 2 minutes. Add the broth and cream; whisk until thickened, 3-4minutes longer. remove from heat, stir in shredded chicken, frozen peas and carrots, salt, and pepper. step 4: Spoon the filling into the pie crust, arrange 6 (or however many u want to use) of the piecrust strips in the same direction on top of the pie, twisting the dough in the process. crimp the edges to seal. step 5: Beat the egg yolk and water. Brush the pastry with the egg mixture; place on a baking sheet. Bake the pie until the crust is golden and filling is bubbly, about 45 minutes. Let stand about 10 minutes before serving.
Posted on: Tue, 20 Aug 2013 22:06:38 +0000
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