Chock-full of chicken, potatoes, peas and corn, this autumn favorite makes two golden pies, so you can serve one at supper and save the other for another time. These potpies are perfect for company or even for a potluck.
—Karen Johnson, Bakersfield, CA
Prep: 40 min. • Bake: 35 min. + standing • Makes: 2 potpies (8 servings each)
1. Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until vegetables are crisp-tender; drain.
2. In a large skillet, heat the 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 the chicken, peas, corn and potato mixture; remove from heat.
3. Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over the filling. Trim, seal and flute edges. Cut slits in tops.
4. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
Freeze option: Cover and freeze the unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover the edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake until crust is golden brown and a thermometer inserted in center reads 165°, 70-80 minutes longer.
1 serving: 475 cal., 28g fat (14g sat. fat), 74mg chol., 768mg sod., 41g carb. (5g sugars, 2g fiber), 15g pro.
TEST KITCHEN TIP
When the edge of the crust falls inward off the lip of the pie plate, we say it slumped. Reduce slumping by setting a fluted crust in the refrigerator for 30 to 45 minutes.