Chicken factory Potpie

Chicken factory Potpie

Chicken factory Potpie
Chicken factory Potpie


2 cups diced stripped potatoes
1-3/4 cups cut carrots
1 cup spread, cubed
2/3 cup cleaved onion
1 cup generally useful flour
1-3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups chicken stock
1-1/2 cups entire milk
4 cups cubed cooked chicken
1 cup solidified peas
1 cup solidified corn
4 sheets refrigerated pie covering


Preheat broiler to 425°. Spot potatoes and carrots in an enormous pan; add water to cover. Heat to the point of boiling. Lessen heat; cook, secured, 8-10 minutes or until fresh delicate; channel. 

In an enormous skillet, heat margarine over medium-high warmth. Include onion; cook and blend until delicate. Mix in flour and seasonings until mixed. Step by step blend in juices and milk. Heat to the point of boiling, mixing continually; cook and mix 2 minutes or until thickened. Blend in chicken, peas, corn and potato blend; expel from warmth. 

Unroll a pie outside layer into every one of two 9-in. pie plates; trim even with edges. Include chicken blend. Unroll remaining outside layers; place over filling. Trim, seal and woodwind edges. Cut cuts in tops. 

Heat 35-40 minutes or until outside layer is daintily sautéed. Let stand 15 minutes before cutting.

Stop alternative: Cover and stop unbaked pies. To utilize, expel from cooler 30 minutes before preparing (don't defrost). Preheat broiler to 425°. Spot pies on preparing sheets; spread edges freely with foil. Prepare 30 minutes. Decrease broiler setting to 350°; heat 70-80 minutes longer or until outside layer is brilliant darker and a thermometer embedded in focus peruses 165°. 

Test Kitchen tips 

Don't hesitate to utilize your preferred hand crafted pie baked good. 

At the point when the edge of the baked good falls internal off the lip of the pie plate, we state it drooped. Lessen drooping by giving a fluted outside layer a chance to rest in the fridge 30 to 45 minutes. 

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