a chicken pot pie.

... i was craving a chicken pot pie last tuesday night, so i went to my go to place to find a recipe, all recipes. it is seriously one of my favorite sites to get recipes from. i picked one of the more popular ones that they had and it turned out to be as good as the reviews. Instead of using store-bought pie crust i made my own from scratch. I also made the baked apples that i made earlier with my crispy pork to go with it.

before i baked it.

all done.

and the apples.

THE recipe:

Chicken Potpie

Ingredients:

1c. diced, peeled potatoes

3/4c. and 2Tbsp. sliced carrots

1/3c. chopped onion

1/2c. butter or margarine

1/2c. all-purpose flour

1tsp. salt

1/2tsp. thyme

1/4tsp. pepper

1-1/2c.  chicken broth

3/4c. milk

2c. cubed cooked chicken

1/2c. frozen peas

1/2c. frozen corn

9" double crust pie.

Directions:

1.Place potatoes and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside. In a large skillet, saute onion in butter until tender. Stir in the flour, salt, thyme and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, corn, potatoes and carrots; remove from the heat. 

2.Line a 9-in. pie plates with bottom pastry; trim even with edge of plate. Fill pastry shell with chicken mixture. Roll out remaining pastry to fit top of pie. Cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges.

3.Bake  potpie at 425 degrees F for 35-40 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting.