CHICKEN AND GARDEN VEGETABLE PIE

CHICKEN AND GARDEN VEGETABLE PIE image

Categories Chicken

Yield 8

Number Of Ingredients 13

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Ingredients

Filling:
6 cups chicken stock
2 cups water
2 1/2 pounds boneless skinless chicken breat
3 large russet potatoes, peeled, cut into 1-inch cubes
6 large carrots, peeled, cut into 1/2-inch slices
2 cups broccoli florets
6 tablespoons all purpose flour
2 cups milk
2 teaspoons chopped fresh thyme or 1/4 teaspoon dried, crumbled
Crusts:
2 15-ounce packages All Ready Pie Crusts (4 crusts)
1 egg, beaten to blend (glaze)

Steps:

For filling: 1. Bring stock and 2 cups water to boil in heavy, large saucepan. 2. Add chicken; simmer until tender, 10 minutes. Transfer chicken to plate using slotted spoon. Cut chicken into 1-inch pieces. 3. Add potatoes to stock; simmer until tender, 10 minutes. Transfer potatoes to bowl using slotted spoon. 4. Add carrots to stock mixture; cook until tender, 15 minutes. Using slotted spoon, add carrots to potatoes. 5. Add broccoli to stock mixture; cook until crisp-tender, 3 minutes. Using slotted spoon, add broccoli to potatoes and carrots. 6. Boil stock mixture until reduced to 2 cups. 7. Melt butter in heavy, large saucepan over medium heat. Add onions and saute until tender, about 8 minutes. Add flour and stir until golden, about 2 minutes. Gradually whisk in stock mixture. Mix in milk and thyme. Cook until thickened to sauce consistency, stirring frequently, about 10 minutes. Add chicken and vegetables to sauce. Season to taste with salt and pepper. (Filling can be prepared one day ahead. Refrigerate. Bring to simmer before using.) For crusts: 1. Preheat over to 425F. 2. Line each of two 9-inch deep-dish glass pie dishes with crust, following package directions; trim edges. Line crusts with tin foil and fill with dried beans or pie weights. Bake 10 minutes. 3. Remove foil and beans. Continue baking crusts until light golden, about 10 minutes. Remove from over. Maintain over temperature. 4. Divide filling between crusts. Cover each pie with 1 crust and gently crimp edges to seal. Cut 4 small holes in top of each crust. Brush crusts with egg glaze. 5. Bake until golden, about 25 minutes.