The weather has turned colder and temperatures are going down to -1/-2 at night and under 7 during the day. With these cold temperatures and a promise for a white Christmas approaching, I can only think of warm hearty suppers to warm me up and suppress any hunger pangs later in the evening to snack. I hope you all are enjoying ''I'm a Celebrity, Get me Out of here!'' Shame Ola got the boot. Today much rather have had Carol go. Who else finds her boring and patronizing. Joel definitely to win.
A delicious hearty meal is a chicken pot pie which is not too difficult to make and very satisfying to eat. Enjoy this recipe which I use often and want to share it with you.
Ingredients
2 cups diced peeled potatoes
1-3/4 cups sliced carrots
1 cup butter, cubed
2/3 cup chopped onion
1 cup all-purpose flour
1-3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups chicken broth
1-1/2 cups milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
2 packages (14.1 ounces each) refrigerated pie pastry
Instructions
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 crisp-tender; drain.
2. 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.
3. 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.
4. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
Have an awesome day and keep smiling!
Love & Peace.
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