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Got to Be NC
Recipe by: Lisa Prince

Chicken Pot Pie

Potpie is a favorite of mine and I have always been on the lookout for an easy, delicious recipe that has a savory and creamy filling. I finally found it at tasteofhome.com. The best part is that the recipe makes 2 pies, one to eat and one to share.

Servings: 8
Cook Time: Prep Time: 20 minutes; Total Time: 1 hour, 10 minutes
Meal Type: Entree
NC Ingredients: chicken, potatoes, carrots, onion

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Ingredients

2
cups potatoes, peeled and diced
1
¾ cups carrots, sliced
1
cup butter, cubed
2/3
cup onion, chopped
1
cup all-purpose flour
1
¾ tsp. salt
1
tsp. dried thyme
3/4
tsp. pepper
3
cups chicken broth
1
½ cups milk
4
cups cubed chicken, cooked
1
cup frozen peas
1
cup frozen corn
2
packages refrigerated pie pastry

Directions

Preheat oven to 425 degrees. Place potatoes and carrot in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.

In a large skillet, heat butter 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 inch 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.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.