2 Step Inside Out Chicken Pot Pie Karen Little Recipes

FAVORITE CHICKEN POTPIE

Steps:

• 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. , 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 pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; 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. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

INSIDE-OUT CHICKEN POT PIE

Steps:

• Saute diced chicken until no longer pink. Leave frozen vegetables on counter to defrost at room temperature while cooking the chicken.
• Add in frozen vegetables and undiluted can of soup. Cover and Simmer until warmed through, about 10 minutes.
• Serve over biscuits, toast or cooked rice.

2-STEP INSIDE-OUT CHICKEN POT PIE -KAREN LITTLE

Steps:

• Cook chicken in nonstick skillet until browned, stirring often.
• Add soup and vegetables. Cover and simmer until done. Serve on biscuits.