Chicken Pot Pie

• porciones: 8

Ingredientes

1 cup diced peeled potatoes

1/2 cup sliced carrots

1/2 cup celery

1/2 cup butter, cubed

1/2 cup chopped onion

1 teaspoon garlic, minced

1/2 cup flour

1 teaspoon salt

1/2 teaspoon dried thyme

1/4 teaspoon pepper

1 1/2 cup chicken broth

3/4 cup whole milk

2 cups cubed cooked chicken (rotis)

1/2 cup frozen peas

2 sheets refrigerated pie crust

Instrucciones

Preheat the oven to 425. Place potatoes, carrots and celery in a saucepan, add water to cover and 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 and cook until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Stir in chicken, peas and potato mixture. Remove from heat.

Unroll pie crust into a 9 inch pie plate. Trip even with rims. Add chicken mixture. Unroll remaining crust and place over filling. Trip, seal and flute edges. Cut slits on top!

Bake for 35-40 minutes or until the crest is lightly browned. Let stand 15 minutes before

Freeze option: Cover and freeze unbaked pies. To use, remove from the freezer 30 minutes before baking (do not thaw). Preheat the oven to 425. Place pies on a baking sheet, cover edges with foil and bake for 30 minutes. Reduce oven setting to 350 and bake 70-80 minutes longer or until the crust is golden brown.