Inviting some guests over for a meal? Bake this goody Chicken Pot Pie to make it the main topic of the gathering.
- 2 Cups Potatoes peeled and diced
- 1 3/4 Cups Carrots sliced
- 1 Cup Butter cubed
- 2/3 Cup Onion chopped
- 1 Cup All Purpose Flour
- 1 Teaspoon Dried Thyme
- 3 Cups Chicken Broth
- 1 Cup peas frozen
- 1 Cup Corn frozen
- 2 Packages Pie Pastry refrigerated, (14.1 ounces each)
- 1 1/2 Cups Milk Not Included
- 4 Cups Cooked Chicken cubed, (Not Included)
- 1/2 Teaspoon Salt Not Included
- 2/3 Teaspoon Pepper Not Included
Preheat oven to 200 degrees celcius.
Place potatoes and carrots in a large saucepan, add water to cover. Boil.
Reduce heat; cook, covered, 8-10 minutes or until vegetables are crisptender; drain.
Heat butter in a skillet over medium-high heat. Add onion; cook and stir until tender. Stir in ﬂour and seasonings until blended.
Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.
Stir in chicken, peas, corn and potato mixture; remove from heat.
Unroll a pastry sheet into each of two 9-in. pie plates; trim even with rims.
Add chicken mixture. Unroll remaining pastry; place over ﬁlling. Trim, seal and ﬂute edges. Cut slits in tops.
Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
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